Posted By: V-Bottom
Hog Leg Help... - 01/01/23 06:56 PM
SIL gave me a whole wild hog leg quarter and I have never tried to smoke one. If someone would assist me on how to prepare this leg quarter ,,best rub/s (I do make my own) temps etc. I would appreciate it. BTW, the hog has already been processed by a butcher. Happy New Year to all.
That's a ham. Complete with the leg still on it. If it still has hair. Shave it and clean the skin with boiling water.
I've never cooked an entire fresh ham(Cooked ham yes) but I'd cook it an hour per pound. Checking the internal temp at the bone. Minimum of 145° to 170°.
I suggest using apple wood for smoke.
Posted By: V-Bottom
Re: Hog Leg Help... - 01/01/23 11:14 PM
Some people brine it for 18 hrs with certain ingredients , some wrap some don't, some inject some don't. Rubs...SPG
I'll be using Pit Boss's Competition Blend pellets in my Z-Grill at 225*F most likely a 5-6 hr. cook.
The way this supposed to go. The hog is shot in the face. Bled by throat cut.
Hung up and shaved, boiling water, before opening the guts. Or laid on one side. Feel free to use a pressure washer, without soap, cleaning the mud off.
Everyone likes bacon. The thing being, it's a wild pig.
Posted By: V-Bottom
Re: Hog Leg Help... - 01/02/23 04:20 PM
The way this supposed to go. The hog is shot in the face. Bled by throat cut.
Hung up and shaved, boiling water, before opening the guts. Or laid on one side. Feel free to use a pressure washer, without soap, cleaning the mud off.
Everyone likes bacon. The thing being, it's a wild pig.
The hog was already processed.
Posted By: deucer02
Re: Hog Leg Help... - 01/02/23 10:18 PM
Id put it on the smoker at 250 and after 5 hours, wrap it, then back on the smoker til it reaches an internal temperature of 175 degrees. Let it rest for at least 30 minutes.
The way this supposed to go. The hog is shot in the face. Bled by throat cut.
Hung up and shaved, boiling water, before opening the guts. Or laid on one side. Feel free to use a pressure washer, without soap, cleaning the mud off.
Everyone likes bacon. The thing being, it's a wild pig.
The hog was already processed.
Excellent friend that gave it to you, Proper.
+1
nice gift
i don't think you can cook it too long either
Posted By: V-Bottom
Re: Hog Leg Help... - 01/03/23 07:40 PM
I got online and looked at the BBQ Pit Boys video on how they smoked a leg quarter. They included the brine department and ingredients (18-24 hr. brine in the fridge), the rub they used, and the injection process. I haven't weighed the leg yet but they say about an hour per pound cook at 250*, some say a lower temp. My SIL gave me 2 leg quarters for Christmas btw. Will see how the first one goes!! Happy New Year smokers.
Posted By: wupbass
Re: Hog Leg Help... - 01/06/23 01:42 AM
I think you can brine it but. Rinse off and let it really dry off in fridge , unwrapped. Provably overnight or a day before smoking it. Low and slow
Posted By: JCBYEN
Re: Hog Leg Help... - 01/08/23 02:51 AM
nice gift
i don't think you can cook it too long either
You absolutely can cook it too long. Wild pork has very little fat and cooks much quicker than commercial pork.