Hog Leg - Suggestions please
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    Bubber's Avatar
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    Hog Leg - Suggestions please

    So, I'm thawing a front leg quarter from the hog that I shot about a month ago. My current plan, when it thaws is to brine it in a solution of a cup of salt to gallon of water for 24 hours, then smoke it. It is bone in.

    So, what should I do? Shoot holes in my plan. This is my first wild hog cook. I have time to change course while it thaws.
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    Quote Originally Posted by Bubber View Post
    So, what should I do?
    Invite me to dinner.
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    Quote Originally Posted by Bubber View Post
    So, I'm thawing a front leg quarter from the hog that I shot about a month ago. My current plan, when it thaws is to brine it in a solution of a cup of salt to gallon of water for 24 hours, then smoke it. It is bone in.

    So, what should I do? Shoot holes in my plan. This is my first wild hog cook. I have time to change course while it thaws.
    https://www.google.com/search?q=smok...x-a&channel=sb

    All I can say is good luck. I have never tried to smoke anything wild, but the prognosis is iffy at best.
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    Yea, brining it is my best bet, I think. He wasn't too big, so hopefully this'll come out ok. I'm going to put a supermarket big fat butt above it, so maybe the drippings will help.
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    If it was a boar and smelled like one then you'll never fully get the taint out. If it was a sow then you're good to go. I've found that 80 lbs was the largest a boar could get and still taste ok. Of course, our hogs were super fat off of peanuts so I would imagine that they tasted better than most.


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    Season the exterior to death. Wrap the whole leg in Aluminum Foil and place over "low" heat in smoker. Walk away and recheck in about 4-Hours just to be sure.... Foil will retain the moisture and break down the meat. Usually mine take 5+ hours. No complaints yet.
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    It was a boar and it was about 60 pounds. I'm going to give it a go, it was still frozen last night..
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    Quote Originally Posted by Milharri View Post
    If it was a boar and smelled like one then you'll never fully get the taint out. If it was a sow then you're good to go. I've found that 80 lbs was the largest a boar could get and still taste ok. Of course, our hogs were super fat off of peanuts so I would imagine that they tasted better than most.


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    Hogs fattened on peanuts bring less per pound, because the belly is pretty much unusable for bacon. If you like them for yourself, no problem. But thought you might like to know that the buyers pay less at the auctions, and individuals that buy one directly, as opposed to a truckload pay less per pound too. You can get one FAT, and quicker, with peanuts, but there is more waste than fattened otherwise. Only thing using peanuts does really well is make excess lard.

    Wild hogs rooting peanuts, might be a totally different story, since wild hogs are so lean to begin with. I haven't had any dealings with that scenario.

    And, I agree 100% about never getting the boar smell completely gone, if over 80 pounds.
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    Here we go. This was before I started the brine. Smoking later today.

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