Wild hog ham I brined all week and smoke/cooked yesterday came out very good except that I didn't rinse outside enough and it was a bit salty.Inside just fine. Today I am going to cook up a Rullepolse(Danish luncheon meat) that i made yesterday and brined over night. It's made from flank or round steak pounded and seasoned then rolled around a pork tender and tied. Some recipes call for brining so I did it for about 24 hrs and then youn simmer it for 3 hrs,weight down,cool and slice thin for crackers or a sandwich. Forst time I've tried this one so we'll see what happens. I actually bout first beef in well over a year. Wife was agast at price--HAA what about price of wild?? At least it's hidden.