Hog Leg

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.

Off to a great start. Let us know after its done.

Good looking piece of meat. Just smoked one myself. Be careful not to let it dry out.

Wrapping at the end could help.

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.

Good looking leg. Brining is the way to go unless you're going whole hog.

Uh oh, no skin. Well get some apple juice and a spray bottle. Keep it wet.

Didn't ask.

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

I've done it several times. Looks good.

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.

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.

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.

send pics of finished product!

Nice

Hmnnnnnn

Good and moist.

You did a GREAT job on that. Looks delicious!

Perfect taco or sandwich material.

Sorry about the upside down pic. Was trying to post it on my phone while I watched Alabama dismantle my Dawgs.

That looks just about perfect. Good job.

Very nicely done! It won’t be your last time. Our ‘Dawgs dismantled themselves. Defense couldn’t stop a nosebleed in second half!

That looks great! How did you smoke it (temp/duration/wrap)?

That looks great! bet it was tasty!

That looks good!

I want to try this but how does it get smoke with the skin on it?

Just smoke it with skin side down, the skin holds most of the moisture in the pig. Meat will get plenty of smoke. I've never quartered one and cooked that way, only whole hog.

It is ridiculous how good the meat turns out. The bigger/fattier pig the better. You have to be willing to prep it though, most folks won't lol.