If you guys get sick of my posts you can shoot me I am sure you all have guns! I keep a bunch of nice lean muscles from any where but they should be lean with no silver skin. They can be of different sizes which I like because you can feed more or less people depending on the situation. Either freeze them for a later batch or make at butchering time. I make a sweetpickle brine as follows.
9 Qts water
1 Lb Salt -This is not too salty ajust to taste!
1 Cup brown sugar
1 Ounce pickleing spice
1 tsp ground red peper
2 Tsp garlic
I brine as many as I can fit in my smoker which I made from an old refrigerater. I brine them for a minimum of 7 days, longer the better, very cold, over hauling them at least every other day. Rinse and let air dry for 1 day. Then I cold smoke, no hotter than 100 degrees 80 is great for 24 hours. If you want to finish some off to eat right away hot smoke untill they are to your desired doneness. Other wise I keep them for 2-3 weeks as is or freeze them indivually, then I put them on a rack in the oven or grill and bake for 1-1&1/2hours depending on their size at 350 degrees. You can also make them as you would any ham since that is basically what they are. I like them with a horseradich sauce for hor devours!

keep your recipes coming,