I trapped and butchered two feral hogs this weekend, one a 200 plus pound sow, and one a 70 pound sow. I have never cured and smoked the hams on a feral hog, and while there is a wealth of information on the internet I am curious if any of you have gone through the curing process.
Both hogs were skinned and quartered. Unfortunately, when I left to get ice and ice chests, the sides (pork bellies) were discarded. I really wanted to make some feral hog bacon and the large sow would have been ideal.
Any information would be appreciated.