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Old 08-28-2018, 10:33 AM   #11
hurricane matt
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I would debone it. Hit it with smoke then crockpot. Seems like quite a bit of effort for one leg but you have a real good chance of drying it out just on a smoker no matter how you baby it.
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Old 08-28-2018, 11:13 AM   #12
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I've done them pot roasted in root beer with vegetables. Came out great everytime
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Old 08-28-2018, 02:58 PM   #13
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TPool - you may need to let carcass soak in ice chest for 3-5 days keeping ice on it with drain plug open. IAs for pulled pork I do the pit thing then debone. Put in crockpot with sliced onions and BBQ sauce cooking for a few hours till fork apart.
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Old 08-31-2018, 09:39 AM   #14
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Thanks Mr Duck!!!! That's the way i do my deer (3-5 days in ice chest constantly draining ice water). I will research the "remove the gland within the hindquarter thing" - I have hunted my whole life but not taken that many hogs...


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Old 08-31-2018, 09:55 AM   #15
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Ok - from gutpile.net.... "Once your meat has been iced down you want to remove the glands. This is very important as far as the taste of the meat goes. There are glands located in the hind quarter folds where the muscles are. Separate the muscles and you will find the glands."


So looks like that's why it was unedible!!!


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Old 08-31-2018, 02:04 PM   #16
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Quote:
Originally Posted by tpool View Post
Ok - from gutpile.net.... "Once your meat has been iced down you want to remove the glands. This is very important as far as the taste of the meat goes. There are glands located in the hind quarter folds where the muscles are. Separate the muscles and you will find the glands."


So looks like that's why it was unedible!!!


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Yessir, the glands is what the problem was
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Old 09-04-2018, 08:00 AM   #17
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Thanks TIMBOv2. Definitely want to get some hog meat (and not waste)..


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Old 09-04-2018, 10:57 AM   #18
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UPDATE:


I smoked the leg this weekend. I basted with yellow mustard and seasoned with Pig *** rub, brined the leg in apple juice and apple cider vinegar for 36 hours. Placed straight on pit at 225 for about 3 hours (internal temp about 140) wrapped and added some apple juice in the wrap. Cook to 195 and basted with BBQ Sauce.

Results in my opinion where ok. The dark meat was moist and tender and tasted pretty good. The white meat was a little dryer than I would have liked.


I think next time I would wrap it in bacon to try and help retain moisture, start out wrapped and unwrap the last hour or 2 to give it a nice bark.
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Old 09-05-2018, 11:21 AM   #19
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Thanks for the update Capt. Hooky! I find my white meat drying out a bit too.


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Old 12-12-2018, 09:20 PM   #20
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Separate the muscle tissue leaving it attached to bone and lay bacon between all the different muscles. Then wrap it in a layer of BACON.
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