Texas Razorback

[Kane]

heys guys,

I havent been on in awhile, hope everyone has been good

I just got a call from a friend of mine and he has a whole hind quarter from a texas razorback for me! Any suggestions on how I should prepare and smoke this thing in my DBS?  Im not sure the weight yet.

[Tenpoint5]

Home cured Ham would be my suggestion

[Smoking Duck]

I agree with 10.5.  I'd do a ham.

[westexasmoker]

Ham would get my vote also!  Of course with mesquite!  ;D

C

[iceman]

Ham has my vote too  ;D

[Kane]

guys like the ham I see. me too!

I just received the package. Its a full Bone-in hind quarter from a 130lb sow and weighs exactly 10lbs

now Ive never done a home cured ham

I found this brine receipe - says it will cure at a rate of 2lbs per day.

2 liters of water
¾ cup of kosher salt
1 cup of brown sugar (1 packed cup)
4 teaspoons of pink salt (insta cure #1) (4 teaspoons)

does this one sound good or should I use something else? what?

once brined and ready for the smoker. what temp, wood type, smoke times, etc...

thanks

[deb415611]

Kane,

If you double that recipe it is the American Brown Sugar Ham  from Charcuterie.   The recipe (double the ingredients you have listed) is good for a 12 - 14 lb. ham.   I used the brine for a ham I did for New Years and was really happy with it. 



Over on the recipe Habs has a ham recipe that I am sure is awesome.  I'm going to try it next time   http://www.susanminor.org/forums/showthread.php?t=465

If you do the brine recipe that you have & it doesn't have detailed instructions you may want to use Hab's recipe as a guide.  You need to inject some of the brine into the ham so that it will get fully cured.   

Someone did a good pictorial around x-mas - it might have been Ten Point 5.  You might want to find that thread.

Deb

[Tenpoint5]

Here is the link to the one that I did.
Home Cured Ham Pictorial