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Hog Leg
#8009379
10/14/20 11:48 AM
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Joined: Sep 2009
Posts: 648
greenen
OP
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OP
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Joined: Sep 2009
Posts: 648 |
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.
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Re: Hog Leg
[Re: greenen]
#8009491
10/14/20 01:34 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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Posts: 91,416 |
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
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Re: Hog Leg
[Re: greenen]
#8010150
10/14/20 08:51 PM
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Joined: Sep 2012
Posts: 17,143
Jimbo1
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Good looking piece of meat. Just smoked one myself. Be careful not to let it dry out.
FKH - Lets Go Kamelhoe BBB - Bring Back Better Awake - Not Woke!
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Re: Hog Leg
[Re: greenen]
#8010189
10/14/20 09:17 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Posts: 91,416 |
Wrapping at the end could help.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Hog Leg
[Re: greenen]
#8010200
10/14/20 09:25 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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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 I have a short attention spa
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Re: Hog Leg
[Re: greenen]
#8010257
10/14/20 09:55 PM
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Joined: May 2011
Posts: 28,211
skinnerback
THF Celebrity Chef
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Posts: 28,211 |
Good looking leg. Brining is the way to go unless you're going whole hog.
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Re: Hog Leg
[Re: greenen]
#8010311
10/14/20 10:36 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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Uh oh, no skin. Well get some apple juice and a spray bottle. Keep it wet.
Cast I have a short attention spa
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Re: Hog Leg
[Re: Cast]
#8010324
10/14/20 10:48 PM
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Joined: Sep 2009
Posts: 648
greenen
OP
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OP
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Joined: Sep 2009
Posts: 648 |
Uh oh, no skin. Well get some apple juice and a spray bottle. Keep it wet. Didn't ask.
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Re: Hog Leg
[Re: greenen]
#8010339
10/14/20 10:57 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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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
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Re: Hog Leg
[Re: bill oxner]
#8010803
10/15/20 11:16 AM
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Joined: Apr 2005
Posts: 45,284
Stub
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Off to a great start. Let us know after its done.
“I never forget a face—but in your case, I’ll be glad to make an exception.” —Groucho Marx
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Re: Hog Leg
[Re: Stub]
#8010866
10/15/20 12:27 PM
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Joined: Jul 2007
Posts: 8,507
bobcat1
THF Trophy Hunter
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Off to a great start. Let us know after its done.
Bobby Barnett
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Re: Hog Leg
[Re: greenen]
#8010944
10/15/20 01:36 PM
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Joined: Jul 2018
Posts: 872
Thisisbeer
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Tracker
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Posts: 872 |
I've done it several times. Looks good.
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Re: Hog Leg
[Re: greenen]
#8010949
10/15/20 01:43 PM
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Joined: Nov 2011
Posts: 10,541
unclebubba
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Posts: 10,541 |
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.
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Re: Hog Leg
[Re: greenen]
#8010959
10/15/20 01:49 PM
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Joined: Oct 2004
Posts: 40,130
redchevy
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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
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Re: Hog Leg
[Re: greenen]
#8011115
10/15/20 03:34 PM
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Joined: Nov 2016
Posts: 646
Sparta
Tracker
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Tracker
Joined: Nov 2016
Posts: 646 |
Did something similar a month or so ago. I deboned and cured then smoked in a pellet smoker at 225. Made some great sandwiches
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Re: Hog Leg
[Re: Sparta]
#8011263
10/15/20 05:44 PM
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Joined: Sep 2009
Posts: 648
greenen
OP
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OP
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Joined: Sep 2009
Posts: 648 |
Did something similar a month or so ago. I deboned and cured then smoked in a pellet smoker at 225. Made some great sandwiches 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.
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Re: Hog Leg
[Re: greenen]
#8011519
10/15/20 09:01 PM
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Joined: Jan 2016
Posts: 1,213
ErikL
Pro Tracker
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Pro Tracker
Joined: Jan 2016
Posts: 1,213 |
send pics of finished product!
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Re: Hog Leg
[Re: greenen]
#8011569
10/15/20 09:39 PM
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Joined: Nov 2017
Posts: 20,191
Biscuit
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Re: Hog Leg
[Re: Sparta]
#8011573
10/15/20 09:41 PM
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Joined: May 2011
Posts: 28,211
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,211 |
Did something similar a month or so ago. I deboned and cured then smoked in a pellet smoker at 225. Made some great sandwiches Hmnnnnnn
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Re: Hog Leg
[Re: greenen]
#8014204
10/18/20 02:46 AM
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Joined: Sep 2009
Posts: 648
greenen
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Joined: Sep 2009
Posts: 648 |
Good and moist.
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Re: Hog Leg
[Re: greenen]
#8014214
10/18/20 02:55 AM
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Joined: May 2011
Posts: 28,211
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,211 |
You did a GREAT job on that. Looks delicious! Perfect taco or sandwich material.
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Re: Hog Leg
[Re: greenen]
#8014402
10/18/20 01:04 PM
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Joined: Sep 2009
Posts: 648
greenen
OP
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Posts: 648 |
Sorry about the upside down pic. Was trying to post it on my phone while I watched Alabama dismantle my Dawgs.
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Re: Hog Leg
[Re: greenen]
#8014485
10/18/20 02:04 PM
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Joined: Sep 2012
Posts: 17,143
Jimbo1
THF Celebrity
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Posts: 17,143 |
That looks just about perfect. Good job.
FKH - Lets Go Kamelhoe BBB - Bring Back Better Awake - Not Woke!
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Re: Hog Leg
[Re: greenen]
#8014982
10/18/20 10:15 PM
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Joined: Oct 2008
Posts: 643
Black Horse
Tracker
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Tracker
Joined: Oct 2008
Posts: 643 |
Very nicely done! It won’t be your last time. Our ‘Dawgs dismantled themselves. Defense couldn’t stop a nosebleed in second half!
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Re: Hog Leg
[Re: greenen]
#8015606
10/19/20 02:57 PM
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Joined: Nov 2016
Posts: 646
Sparta
Tracker
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Tracker
Joined: Nov 2016
Posts: 646 |
That looks great! How did you smoke it (temp/duration/wrap)?
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