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re: Cooking wild hog
Posted on 1/29/19 at 7:01 pm to Ole War Skule
Posted on 1/29/19 at 7:01 pm to Ole War Skule
I either smother or smoke loin and tenderloin aka chop and backstrap.
Hams I cure either wet or dry. Wet cure gets smoked, dry cure gets hung like prosciutto, country ham, Ibérico etc. for several months
Shoulders and ribs get smoked.
Liver is good, too. I’ll make boudin with that and the shoulder sometimes.
Hams I cure either wet or dry. Wet cure gets smoked, dry cure gets hung like prosciutto, country ham, Ibérico etc. for several months
Shoulders and ribs get smoked.
Liver is good, too. I’ll make boudin with that and the shoulder sometimes.
This post was edited on 1/29/19 at 7:25 pm
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