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Hog Leg #8009379 10/14/20 11:48 AM
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greenen Offline OP
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Buddy killed a small hog and I am brining a 7.5 lb leg for several days and then smoke it. First time I've tried it. [Linked Image]
[Linked Image]

Re: Hog Leg [Re: greenen] #8009491 10/14/20 01:34 PM
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Off to a great start. Let us know after its done.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Hog Leg [Re: greenen] #8010150 10/14/20 08:51 PM
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Jimbo1 Offline
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Good looking piece of meat. Just smoked one myself. Be careful not to let it dry out.


FJB - Lets Go Brandon
BBB - Bring Back Better
Awake - Not Woke!
Re: Hog Leg [Re: greenen] #8010189 10/14/20 09:17 PM
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Wrapping at the end could help.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Hog Leg [Re: greenen] #8010200 10/14/20 09:25 PM
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Cast Offline
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Leave the skin on it. I hit it with a pear burner to get hair off and blister the skin. It won’t dry out on you that way.


Cast

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I have a short attention spa
Re: Hog Leg [Re: greenen] #8010257 10/14/20 09:55 PM
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Good looking leg. Brining is the way to go unless you're going whole hog. up

Re: Hog Leg [Re: greenen] #8010311 10/14/20 10:36 PM
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Cast Offline
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Uh oh, no skin. Well get some apple juice and a spray bottle. Keep it wet.


Cast

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I have a short attention spa
Re: Hog Leg [Re: Cast] #8010324 10/14/20 10:48 PM
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greenen Offline OP
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Originally Posted by Cast
Uh oh, no skin. Well get some apple juice and a spray bottle. Keep it wet.

Didn't ask.

Re: Hog Leg [Re: greenen] #8010339 10/14/20 10:57 PM
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Too late now. Maybe next time.


Around here that means the food tastes good, but the saying comes from scalding hogs before butchering. The temperature has to be just right to do the job.Oct 8, 2008


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Hog Leg [Re: bill oxner] #8010803 10/15/20 11:16 AM
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Stub Online Happy
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Originally Posted by bill oxner
Off to a great start. Let us know after its done.

up


texas flag

Gossip dies when it hits a wise person’s ears.
Rumor and lies are created by haters, spread by fools, and unfortunately believed by the naïve!






Re: Hog Leg [Re: Stub] #8010866 10/15/20 12:27 PM
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Originally Posted by Stub
Originally Posted by bill oxner
Off to a great start. Let us know after its done.

up

up


Bobby Barnett

Re: Hog Leg [Re: greenen] #8010944 10/15/20 01:36 PM
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I've done it several times. Looks good.

Re: Hog Leg [Re: greenen] #8010949 10/15/20 01:43 PM
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Originally Posted by greenen
Originally Posted by Cast
Uh oh, no skin. Well get some apple juice and a spray bottle. Keep it wet.

Didn't ask.

You'll be fine. Wrap it in foil halfway through and it'll be tender and juicy. You won't get the bark, but it'll be good.


http://www.boatloan.com/agents/michael-hunt

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And make Kamila president

She’d just end up blowing it......
Re: Hog Leg [Re: greenen] #8010959 10/15/20 01:49 PM
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I find a lot of keeping it moist is keeping your temp low. Cooking at 300-350 for my pit (offset smoker) is a much more easily attainable temp than a constant 225, but it dries it out 10x worse. I burn logs outside and put coals into the fire box now and find it much easier to maintain my temp and dont get too much smoke like i used to when trying to keep the fire in the fire box snuffed out to 225-250 degrees.

Looks good, I like to brine them also.


It's hell eatin em live
Re: Hog Leg [Re: greenen] #8011115 10/15/20 03:34 PM
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Did something similar a month or so ago. I deboned and cured then smoked in a pellet smoker at 225. Made some great sandwiches

[Linked Image]

Re: Hog Leg [Re: Sparta] #8011263 10/15/20 05:44 PM
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Originally Posted by Sparta
Did something similar a month or so ago. I deboned and cured then smoked in a pellet smoker at 225. Made some great sandwiches

[Linked Image]

Those look great. I thought about deboning but didn't have the stuff I needed so just put the whole leg in the curing brine.

Re: Hog Leg [Re: greenen] #8011519 10/15/20 09:01 PM
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send pics of finished product!

Re: Hog Leg [Re: greenen] #8011569 10/15/20 09:39 PM
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Nice

Re: Hog Leg [Re: Sparta] #8011573 10/15/20 09:41 PM
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Originally Posted by Sparta
Did something similar a month or so ago. I deboned and cured then smoked in a pellet smoker at 225. Made some great sandwiches

[Linked Image]



Hmnnnnnn

Re: Hog Leg [Re: greenen] #8014204 10/18/20 02:46 AM
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Good and moist. [Linked Image]
[Linked Image]

Re: Hog Leg [Re: greenen] #8014214 10/18/20 02:55 AM
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You did a GREAT job on that. Looks delicious!

Perfect taco or sandwich material. cheers

Re: Hog Leg [Re: greenen] #8014402 10/18/20 01:04 PM
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Sorry about the upside down pic. Was trying to post it on my phone while I watched Alabama dismantle my Dawgs. [Linked Image]

Re: Hog Leg [Re: greenen] #8014485 10/18/20 02:04 PM
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That looks just about perfect. Good job.


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Re: Hog Leg [Re: greenen] #8014982 10/18/20 10:15 PM
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Very nicely done! It won’t be your last time. Our ‘Dawgs dismantled themselves. Defense couldn’t stop a nosebleed in second half!

Re: Hog Leg [Re: greenen] #8015606 10/19/20 02:57 PM
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That looks great! How did you smoke it (temp/duration/wrap)?

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