Question How do I prepare back & hind quarters to smoke
Answer Mary:
Are you going to cold smoke or warm smoke them.
I ask, because smoking does not usually heat the meat high enough to kill trichinosis. If you plan to smoke them, then cook them later that is different. In either case, trim the meat of as much fat as you can. Boar fat goes rancid quick and can cause the off flavor of boar taint.
Brining the meat will help reduce any off flavors by adding flavorings to the brine, like brown sugar or spices. Here are some recipes.
The back, as you call it, I assume you are referring to the tenderloin. Smoking that would be a waste as it is the best cut of meat. But if you must, just trim it well and brine it.
Cold smoking can be done in any enclosure using a hot plate, a old coffee can and wood shavings. Set the hot plate to a temp where the shavings start to smoulder and smoke. Then put the meat over a rack and close up the box of whatever. You don't have to worry about venting as there is no flame to keep burning. Remove when the meat has smoked.
