I have been killing a few hawgs this summer out of necessity all have been fairly small less than 50lb dressed. I had 3 ground into sausage and two I cooked for a neighbor for a Surprise Birthday party for his wife a few weeks ago free of charge. Last weekend he pulled in the gate bearing gifts. He killed a 245lb er and brought me a loin and a bottle of Glenfildech as payback. I cut part into fillets & a roast and made Canadian Bacon form the tail.
The Cure
1 cup Kosher salt
1 cup Maple Syrup
1/3 cup Brown sugar
3 Bay leaves
3 cloves garlic
1 tbl Peppercorns
8 tsp pink salt
3 3/4lb trimmed weight in the cure for 4 days
as it came from the refer
I soaked in with 3 changes of water over 1.5 hrs
then into the refer uncovered overnight
on to the Mini WSM with hickory at 190
after 4 hrs we hit 140
rested under a foil tent for 20 min before slicing to package
WIld Hawg Canadian Bacon
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WIld Hawg Canadian Bacon
Never met a cow I didn't like with a little salt and pepper.
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WIld Hawg Canadian Bacon
Looks mighty tasty!
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Re: WIld Hawg Canadian Bacon
Dawg, you got it looking pretty good. I haven't wet cured any as of yet. But do the dry cure and then smoke. Nothing but nice. CF
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Re: WIld Hawg Canadian Bacon
Nice work BD - there is a wee hole in some of the slices at about the same spot.
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Re: WIld Hawg Canadian Bacon
I need to get in some more hogs...no rain out here they don't move much.....especially on public land...
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Re: WIld Hawg Canadian Bacon
really good!!
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