Whole leg of pork

[robgunby]

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

[Tiny]

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
Tiny

[robgunby]

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!

[keith157]

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.