The shoulders are usually just fine (lots of connective tissue), but the hams would always dry out quickly.

This time, I injected them with Tony Chachere's Jalapeño Butter marinade as usual, but then I injected them with rendered bacon fat.

PRESTO! Moist, tender, juicy - all o' that.

FC

Wow. Looks great. I'd love a bite.

Looks awesome. Good idea with the bacon fat.

Great idea.

I’d been using apple juice but will try bacon fat the next time I do some boar hams.

The bacon fat IS a GREAT idea!

That really is a good idea.

I wonder if lard would work if you didn't have bacon grease on hand?

now is the time to start shooting them. They have been putting on the fat and they are at their finest this month.