If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
This week, I am sharing a recipe and a heavy heart. We should be lost in preparation for the Wild Hog Cook-Off coming this weekend in Cotulla, but the world is a bit of a strange place right now. For the first time in over 40 years, the second Saturday of March will be fairly calm and quiet. It has been a tough year, with some significant change, and tough losses, but our communities are strong, and we will come back stronger than before.
I felt it fitting to hunt down a special recipe this week. This is Jud Hillje’s recipe that was also published in KKYX’s ‘Tastes of the Country’
cookbook in 1988, as printed in “A Barrel of Food, Nothing Fancy,” 2007″
Loin or ham of wild hog
2/3 cup brown sugar
1/3 cup Morton’s Tender-Quick
Coarse ground black pepper
Rub loin or ham with brown sugar, Tender-Quick mixture. Leave the meat covered overnight. The mixture will become somewhat liquid as the water is drawn out of meat, so use a container deep enough to contain drippings.
The following morning, wash the meat clean of curing mixture, and wipe dry with a clean cloth. Rub thoroughly with brown sugar and leave the meat for 12 hours. Wash the meat well again and dry with a cloth. Roll the meat in coarse ground black pepper, turning to make sure the pepper adheres to the surface. Hang the pepper-coated meat in a smoker and smoke for about six hours in smoke made from pecan wood or wood of your preference.
Cut to desired storage package size and freeze or refrigerate. Cook as you would any cured ham.
Pro tip: best enjoyed at a gathering of family and friends. If that gathering is at the Cotulla Wild Hog Cook-Off, expect extreme weather conditions, and plenty of red dirt. Don’t be scared, a little red dirt just adds extra flavor.