Pork Belly
Moderator
I did a whole bone in rear leg off a large doe on Thanksgiving day. Preparations started at the processing stage of the harvest.
De-bone the Top Sirloin from the pelvis wile leaving it connected to the muscle group as much as possible.
Remove the pelvis half from the end of the leg, leaving the ball joint exposed.
Remove the shank section of the leg.
Using a meat needle, secure the Top sirloin so it lays flat across the top of the let.
Net Leg in a nylon Ham net, to hold shape and increase appearance.
Two days before smoking, slice garlic, and bacon.
Microwave bacon slices with a bit of oil and salt to soften them up.
Make a series of small slits on the top side off the leg roast.
Stuff slits and any gaps in the muscle groups with garlic and bacon.
Rest uncovered in a rack in fridge for 24 hours before smoking.
On the day of service, remove from fridge, season liberally with kosher salt.
Allow salted roast to rest on rack until it is room temperature internally.
Smoke with your favorite wood type and amount.
I ran it 2 hours on 225 burning a generous amount of cherry.
The final 45 minutes was at 250.
I took it up to an internal temp of 132-135 as probed in different places. The roast rested for 30 minutes before slicing. It was served hot with a horseradish mayo but was also fantastic cold.
I did fail to get a picture of the leg before I cut it, sorry about that.
De-bone the Top Sirloin from the pelvis wile leaving it connected to the muscle group as much as possible.
Remove the pelvis half from the end of the leg, leaving the ball joint exposed.
Remove the shank section of the leg.
Using a meat needle, secure the Top sirloin so it lays flat across the top of the let.
Net Leg in a nylon Ham net, to hold shape and increase appearance.
Two days before smoking, slice garlic, and bacon.
Microwave bacon slices with a bit of oil and salt to soften them up.
Make a series of small slits on the top side off the leg roast.
Stuff slits and any gaps in the muscle groups with garlic and bacon.
Rest uncovered in a rack in fridge for 24 hours before smoking.
On the day of service, remove from fridge, season liberally with kosher salt.
Allow salted roast to rest on rack until it is room temperature internally.
Smoke with your favorite wood type and amount.
I ran it 2 hours on 225 burning a generous amount of cherry.
The final 45 minutes was at 250.
I took it up to an internal temp of 132-135 as probed in different places. The roast rested for 30 minutes before slicing. It was served hot with a horseradish mayo but was also fantastic cold.
I did fail to get a picture of the leg before I cut it, sorry about that.
