Took a younger sow this year while hunting. Had a processor do up most of the meat into sausage, but kept the tenderloins and one ham.
I was told repeatedly by the processor that the meat drying out was of great concern because of how lean it is.
I’d really like to put that ham in the smoker. I’m not necessarily wanting to cure it.
Id sure love some advice on temperatures, times, brines, rubs, recipes, etc.
Were it me, bein' forewarned of potential dryin' out, why, I'd most likely smoke it in a disposable foil pan, tented sorta loosely, with aluminium foil.
225°-250° oughtta be gentle enough to not dry it out too rapidly...
If it starts to appear/feel dry, seal th' alum foil tent an' forge on.
What are you hoping to end up with, other than "smoked pig leg"? There is a reason that most pork hind legs are cured. It’s not really the best cut to do a lot of things with. It’s too lean for many (most) BBQ techniques and a feral hog will be leaner yet. Perhaps you could butterfly it so it’s thinner, then sous vide for 30-48 hours to get it tender and sear it with some smoke to finish it off. If it’s not been frozen for cold enough & long enough to kill trichina then your sous vide temp will need to be high enough to do that. Feral pigs are still a concern there. Good luck.
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