Eat, Wild Pig

Wild Pig Smoked Ham Sandwich

Wild Pig Smoked Ham Sandwich

A few years ago, while bow hunting for deer I was readying to take a shot on a doe when she looked over her shoulder away from me and bolted.  I got upset, then excited thinking I was about to have a big buck encounter but instead of grunts I heard unusual snorts.  Then strolled in two boars and I thought, hey, why not?  So, I readied, aimed, fired and got my first wild pig at 25 yards.  He was a medium sized boar about 125 to 150 pound range which I understand is prime eating size.

Fast forward to thanksgiving and I smoked my first ham ever.  For the recipe I followed Steven Rinella’s Smoked Ham recipe from his Hunting, Butchering and Cooking Wild Game Volume 1.  This recipe produces a very peppery, smoky flavor and it was a big hit with the family.   In fact, we had both your typical store-bought ham and the wild ham, but the wild ham stole the show.

For smoking I used a Masterbuilt electric smoker with hickory and a little apple wood for the flavoring.  Just a heads up, if you decide to use this recipe you will need to prepare days in advance for brining.

After dinner we were left with about a third of the ham remaining.  If you know me, you know I am an opportunistic eater, so leftovers are right up my alley.   It didn’t take me long before I was rummaging through and wondering what else I could do with the ham and thus, the Wild Pig Smoked Sandwich was borne.

– The 8 Point

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