I shot a free range intact Wild Boar about 155 pounds. He smelled fine to me, I know intact males can be foul smelling. I have an Amerique 066 and would like to smoke the rear leg (ham), And am looking for advice.
What are the internal and external recommended temps?
Should I keep the bone in or take out?
Should I keep the outer layer of fat on or take it off. If taken off should I cover with bacon?
I soaked in ice water for a couple days, changing the ice and water frequently. I have a rub on it and it's in the fridge resting. The other ham I will probably inject or brine.