Whole leg of pork

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Re: Whole leg of pork

Postby robgunby » 01 Sep 2012, 07:44

jshov, how did the leg of pork turn out?

I have a full leg of wild boar in my freezer and I'm not 100% sure what to do with it.

Did you brine yours first? If so, how long? Did you achieve the pink ham colour that comes from the nitrate? I am not a fan of over salty food so I am unsure of whether to brine mine, but I do like the texture you get from brined pork.

What internal temp did you smoke it to? Was it sliced or pulled when cooked?

TIA
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Re: Whole leg of pork

Postby Tiny » 01 Sep 2012, 08:00

Think we have all agonised over this but I dont think it matters that much, sugar salt paprika and some kind of chilli plus s and p does the job, then fiddle about until you get the flavour you want,


I cannot endorse Keiths suggestion to drink a cup of butter tho....

Cheers
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Re: Whole leg of pork

Postby robgunby » 01 Sep 2012, 08:02

Oh, ok,I would have thought it made a fair difference to the texture, appearance and flavour, but maybe we are talking about different kinds of brining?

I mean soaking for a week in curing salt brine, which cures the meat and turns pork into ham (ie, it's pink when cooked not grey).

Either way, I'm not sure whether I want to bother. A smoked leg of pork I'm sure will be damn tasty!
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Re: Whole leg of pork

Postby keith157 » 01 Sep 2012, 13:49

Tiny wrote: I cannot endorse Keiths suggestion to drink a cup of butter tho....

Cheers
Tiny


I said no such thing, I don't endorse drinking butter by the cup, pint or gill. I got my sylph-like figure the honest way, proper dripping on toast. ;)
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