I was given a rear leg of hog the other day from a friend of mine that had butchered a few of his hogs. I am planning on curing it and smoking it in the KBQ. The leg is frozen now. In Meathead s article on making the perfect ham. He says to remove the skin. What it the best way to do this?
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Raw Leg of Hog into smoked ham.
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Spinaker,@cdd315, Back in the Day, Before I Became a "SENIOR", when we butchered hogs, we scalded them Whole and Scraped them to remove the hair, top layer of Skin and other undesirables. The Pig was then cut up with the skin left on the Shoulders, Hams, Belly's, Legs, Heads etc. until they were cured, smoked or simply boiled the skin was left on until it went to the table! Later days brought on Skinning this makes for quicker butchering and processing! Thus Ends The Lecture My Children, and leads me to ask Spin was Your Ham scraped or not? Is there hair still on it? If it has been scraped you have a choice Cure it Skin on or Skin it First! As cdd315 said "With a knife". My Recomendation would to use A Short Swept Bladed Knife or an actual Skinning Knife! Turn the edge toward the hide and follow the meat arround! Have. Fun, Eat Well and Prosper, ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â. DanLast edited by Danjohnston949; November 17, 2015, 07:52 AM.
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Moderator
- Nov 2014
- 14129
- Land of Tonka
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John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Danjohnston949 Thanks That is just what I was looking for. The hog has been scraped, it its just he skin that needs to be removed. If have just the knife for the job. Thanks Again.
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Y A W , ðŸ‘ÂðŸ‘ÂðŸÂ€ðŸ‘ÂðŸ‘Â, Dan
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If by picnic roast, you mean the Hogs that were left after our pig races at the Corn Maze. Than, yes. "Once they can't fit in the starting gate anymore, they go to Jimmy Dean." Or in this case, my KBQ. :/ Danjohnston949 smarkley
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