British BBQ Society Forums

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

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

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!

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.