Cooked a Ham Roast like this Today...

22donk

http://youtu.be/tes8IWncW5I

Came out excellent. Prior to cooking, I soaked the ham for 3 days in salty ice water/vinegar. I used a smoky BBQ rub that I got at a spice store. Used Boars Head thick cut smoked bacon for the top. I cooked mine in the oven at 250* for about 7 hours. Did not use a smoker or grill. This recipe will make a believer out of any nay-sayers. Forgive me if this is no secret, but its a new find for me. All I've ever done with hogs is crock pot pulled pork and sausage. This hog I used was shot in the spring of '13, was a 150lb boar, still somehow tasted great.

AgentX

Nice. Way to step it up. Crockpots are for house wives.

flydown

AgentX wrote: »

Crockpots are for house wives.

I respectfully disagree with this statement. I'm all about long, slow smokes on my BGE, but I do love my crock pot.

Fish Addict

that's the way I cook mine. I'll also cut slits in the meat and shove big chunks of garlic in there

flydown

I also watched that entire video. I like a lot of things he does, including building his basket weave on Aluminum foil for easy handling, but a 3 day water/vinegar soak? I cannot imagine the meat having much flavor after such a long brine period.
But I'm probably wrong. Hey hog cookers, please chime in!

AllenR

Disagree as well. I use mine every single weekend during hunting season

The dude in the video did so many things wrong I had to go take a xanax to calm my OCD down

flydown

AllenR wrote: »

Disagree as well. I use mine every single weekend during hunting season

What about a 3 day soak for pork, Allen? Seems awfully long. Am I imagining things??

AllenR

Only time I ever brine is if I am making ham. Plus he wasn't near about finished trimming the meat up. And he used the same hand to hold the seasoning jar as he did to spread it on the meat (cross contamination), and he cooked it to way too high of a temp, ..........

conchydong

Looks like the Hog bristles got stuck on his hands and arms. I think a 24 hour brine is plenty.

22donk

From what I have heard and read, soaking time comes with a preference. I have heard of people soaking for up to a week. With 3 days of soaking the pork tasted great to all of us, from experienced wild game eaters to firt time eaters. Had plenty of meat flavor left to it. I will be stuffing garlic into it next time for sure, that's a great idea.

AllenR

I think the whole deal with soaking it is you end up with water logged meat. If you want to get flavor and moisture into the meat, then I would recommend injecting it. The other issue with soaking is whatever contaminates are in the water end up inside the meat. There may be metals and/or chlorines in the water. This is the reason when folks ice down meat in a cooler, its always recommended to leave the drain plug open and cooler tilted up

AgentX

flydown wrote: »

I respectfully disagree with this statement. I'm all about long, slow smokes on my BGE, but I do love my crock pot.

I've been in 15 kitchens in my life as a chef and 2 culinary schools. Never seen a crockpot in any of them. But to each his own. I do like the one with cute little floral prints.

flydown

AgentX wrote: »

I've been in 15 kitchens in my life as a chef and 2 culinary schools.

Well, that's all well and good, but did you stay at a Holiday Inn Express last night? Lol!

Skunk Ape

I usually soak it in a cooler of ice for a few days after killing one, brine should be overnite.

Panhandler80

The wife will use a crock pot every now and then. Net result: Pretty good eats and real easy. Can't say that I've ever used on on my own, though. Just not a big fan.

Three day soak sounds a bit long for me, but that's just me. I'll usually leave quartered hog in ice water for a 36 hours or so, and then on ice for another 1-2 days. Have never done much soaking at prep stage prior to cooking.