DARN THOSE FERAL HOGS!

While I agree in principle with a Louisiana game official who was quoted as saying “We ain’t gonna bar-be-que our way out of the feral hog problem!”, I feel strongly that we should at least try!

Feral hog hams, boned, sectioned, cured, smoked, and glazed. As good as they look, too!

Feral hog hams, boned, sectioned, cured, smoked, and glazed. As good as they look, too!

While not exactly BBQ, these hams that were home cured, smoked, and glazed are as good as ham can get! Compare them to the Black Forest Hams from Germany, where the hogs are allowed to “free-range” in the woods?

If you HAVE to smoke hams, anyway, might as well put a small section of ribs in with them?

Feral hogs ribs can be very much worth saving!

Feral hogs ribs can be very much worth saving!

These ribs were hot-smoked at 200 degrees for about 4 hours, now will go in a crock pot and slow cook until ultra-tender.

Yeah, darn those hogs!

About MikeH

Texas hunter and fisherman for 50 years, published outdoor writer since 1979, licensed charter boat operator from 1982 to 2013. Past Member, Board of Directors, National Association of Charterboat Operators, current member Environmental Advisory Committee to the DOE and the Strategic Petroleum Reserve. Married to Dorothy since 2000, one son, Michael who is recently married and living in Nederland, Texas. My wife and I live in Oyster Creek, Texas, near Freeport, and have a hunting property outside of Brazoria, Texas.
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