Any Smokers?

[duckman1911]

Have plenty of pork hindquarts in the freezer and I was thinking of making some seasoning meat out of them. Im off work the week of Thanksgiving and was planning on salting then smoking them for three or four days. Anyone done this and succeeded or failed? I want to smoke them to the bone.

[eman]

Don't try that w/o curing the pork. If you don't cure you need to get the internal temps to 140 degrees w/in 4 hrs to stay safe
You need to read up on curing to see how long they need to cure ? Might be easier and take less time to de bone and cut the meat in pieces . then cure and once cured you can cold smoke for days and it won't hurt a thing.

[lil bubba]

If you want seasoning meat I would cut them up like tasso and season well and use cure like stated. Academy sells pink cure and you use according to directions . You can smoke tasso on a rack in less than a day. You can also chunk some up and get some cologen casing and make anduille at the same time. Use cure for that too. Now if you talking making hams I don't have a clue.