British BBQ Society Forums

Finally got round to cooking this over the weekend.
Bit of a mess up with the temps (left it on it's own for 5/6 hours to be fair )

However, once recovered this turned out absolutely beautiful. Very tender slices with all the flavour from the smoke and rub.
Time wise it's hard to say due to the temp dropping a fair bit whilst out, but internal temp reached around 95c before I took it out and rested. Is there any point taking this cut to such high temperate given there's little connective tissues to break down (moist as it was). Should I really take it off around 74c and then rest it?

There's a couple of slices left in the fridge as it happens

Pork leg only needs to get to 62C to be "safe". My current favorite technique in the oven is to score the rind at 1/4" intervals, rub with a bit of oil, and lots of salt and oregano. Cook at 220-240C - quite high until the cracking sounds hollow when tapped, then lower it to 180 until internal temp gets to 62C, take out, and rest. I also like to cook it on a rack, with sliced onion/celery,carrot at the bottom, and a glass or two of white wine. This (along with all the drippings from the cooking pork) makes great gravy afterwards.

Of course, doing it in a smoker is a different affair all together - you do need high-ish heat to get good crackling though.

^^ I've got half a freezer full of rind/skin that I've removed from loads of meat lately

I tend to then cut them into 'fingers' and slow roast in the oven with salt, pepper and paprika at the end.
Naughty crackling, but very tasty!

Get the safe temp, but was wondering if taking it any higher internally (as you would with shoulder) would be worthwhile, or counter productive (drying out).

Cheers.

It may well dry out - no marbling in a leg. Some chefs scoff at 62c and go for pink pork, but 62c is the new "safe" temperature.

Cheers - I might take it off earlier then and give it a whirl. Heck, I might go 'crazy' and remove it at 58c
I guess the smoke will have made it's mark anyhow.

aris wrote:It may well dry out - no marbling in a leg. Some chefs scoff at 62c and go for pink pork, but 62c is the new "safe" temperature.

To be honest I would only go with the lower 62c temp with pork from a trusted source as I wouldn't trust mass produced & shipped pork I.e. supermarket produce. Just my opinion but I am an old dart and entitled to one

The high temperature cooking for pork has traditionally been due to Trichinosis which is actually more likely in home reared pigs. If you freeze the meat for several days, it will kill ant larvae. They recommend this when dry curing large joints of pork. 62c for several minutes will kill it too.

aris wrote:The high temperature cooking for pork has traditionally been due to Trichinosis which is actually more likely in home reared pigs. If you freeze the meat for several days, it will kill ant larvae. They recommend this when dry curing large joints of pork. 62c for several minutes will kill it too.

Cheers for that always willing to learn . Next you'll be telling me we can eat oysters all year round

Oddly enough I did a leg of pork in the UDS last night. 200f overnight having injected it with some of my barley wine and a Cajun-ish rub.
This morning it went to church for the Harvest Festival lunch and although it didn't pull it was fantastic apparently. I say apparently as it all went before I got a look in!