Tips for first time Double Smoked Legs of Pork

[pink flamingo]

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• pink flamingo
• Nov 17, 2016

 

[pink flamingo]

Ordered these legs brined from Bledsoe Meats and paid about $3.00 lb.

This Saturday, I'll be firing up some smoke for the first cook.

Foamheart has a good read that I really like.

 

[dirtsailor2003]

So are the legs already smoked? Were they cold smoked, hot smoked?

Or are you smoking them twice yourself? Are they green or have they been cured?

You haven't provided all the info needed to give you much.

 

[chef jimmyj]

Don't expect much smoke on the meat with the Skin covering the bulk of the weight....JJ

 

[pink flamingo]

The fresh legs have been in brine since Monday. Planning to rinse them off in the morning, let them dry and come to room temperature before cold smoking for the first 4 hours with cherry wood.

 

[pink flamingo]

How should the skin be trimmed, completely or partially? How much fat should be trimmed?

 

[chef jimmyj]

A sharp boning knife will make quick work of it. Fat trim is up to you. I leave as much as possible because I like the flavor, my Cardiologist be damned! Here is a good Video....JJ

 

[pink flamingo]

Ok, I won't be deboning these hog legs; however, I will skin them leaving as much fat as possible. Great video, thanks.

 

[pink flamingo]

Skinned and ready for Saturday.

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• pink flamingo
• Nov 18, 2016

:yahoo:

 

[dirtsailor2003]

Did your brine contain cure??? 5 days isn't long enough for those to be fully cured and ready for cold smoking.

 

[pink flamingo]

Ok, since I did not do the brine, I can only share with you what I've been told. "The brine is salt and some cure". With that said, what do you suggest for smoking tomorrow? Because I chose to smoke these legs so close to Thanksgiving with out considering the brine, making the best of what's in front is all that can be done. I will do my own brine next time.

 

[pink flamingo]

In at 9:30 and added St. Louis ribs at 10:00. Smoking low between 160-180. IT on the legs started at 63.

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• pink flamingo
• Nov 19, 2016

 

[bmudd14474]

They look happy and cozy in the smoker.

Can't wait to see how it unfolds.

 

[pink flamingo]

5 hours in, the 26 lb IT is at 109 and the 30lb is at 105. :grilling_smilie:

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• pink flamingo
• Nov 19, 2016

 

[pink flamingo]

The rub used on the ribs:

(1) batch of Jeff's Rub
(2) 16 oz bags of Kosmos Sweet Honey Pecan Rub

The glaze:

(2) 13 oz bottles of Gramas's Sweet Chilli Sauce
(2) 18 oz bottles of King Kelly Orange Marmalade
(2) 16 oz bottles of Once Again Killer Bee Honey
1/3 cup Jeff's Rub

The same glaze will be used on the hams Thanksgiving day.

 

[pink flamingo]

The ribs came out perfectly, and the glaze held true to its hit debut at a cook off in October.

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• pink flamingo
• Nov 19, 2016

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• pink flamingo
• Nov 19, 2016

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• pink flamingo
• Nov 19, 2016

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• pink flamingo
• Nov 19, 2016

Couldn't wait to sit down

 

[pink flamingo]

10 hours in, the hams are at 132 IT. Planning to pull them out at 145 and cool'm down for the fridge.

 

[donegotfat]

Awesome looking ribs... Did you put the marmalade sauce on them?

 

[pink flamingo]

The glaze, yes.
My 5 year old daughter can't get enough ribs with that glaze.

 

[pink flamingo]

It took 15 hours for the hams to hit 145 IT. After letting them rest down to under 100, I wrapped them to store in the fridge till Thursday.

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• pink flamingo
• Nov 20, 2016

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• pink flamingo
• Nov 20, 2016