Smoking a Ham

[ewheeley]

I'm going hog and varmint hunting this weekend, and the land I'll be on is out in the sticks. No electricity for quite a ways. I'm being optimistic in thinking that I'll be able to shoot a few hogs. The main reason is to cull the hog population on a friend's prime deer spot, but I'd love to walk away with some meat as well. Is there a decent way to smoke the meat on site?

 

[Tully]

Try here for info:
http://www.smokingmeatforums.com/forums/index.php

Tully

 

[badaugherty]

You should really freeze the meat for a while before smoking it. Smoking doesn't get the internal temperature up enough to kill off things like trichinosis which feral hogs are known to carry.

 

[_CY_]

anytime I smoke meats (pecan or hickory)... 160 degree is my minimum before pulling from smoker. a known to be accurate thermometer is ALWAYS used.

for pork roasts... I like 180f degree internal temps. 160 f for pork tenderloin.

calibration is done by placing thermometer in a glass of ice water (loads of ice) temperature should be exactly 32 deg F or it's not right.

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The roundworm Trichinella spiralis is killed at about 140 degrees F (actually at 137 degrees F). Because thermometers can be inaccurate, most experts recommend cooking to 150 degrees F.

You should really freeze the meat for a while before smoking it. Smoking doesn't get the internal temperature up enough to kill off things like trichinosis which feral hogs are known to carry.

 

[dennishoddy]

Try here for info:
http://www.smokingmeatforums.com/forums/index.php

Tully

I just registered there. Love smoking meat.

 

[petersonb]

Wow your friend must be really nice to take you hunting on his prime hunting land!

 

[ewheeley]

He can be nice at times, but usually he's pretty arrogant. Most of the time I only hang out with him because I feel sorry for him.

Haha Brad it took me a second before I realized it was you. Loser.

 

[m.rehme]

I started using a wireless meat thermometer, it will let you know when the meat reaches the proper temperature.