I bought a 20 pound pork leg from Carlton Farms. Trimmed, then injected with a cure brine, using celery powder as the nitrate cure. Cure/brine: one gallon water, half gallon apple cider, molasse, brown sugar, kosher salt, pickling spices, cloves,1 gallon ice to cool brine after simmering. 2.5 Tablespoons of celery powder.
Injected brine into pork leg 4" deep, every two inches.
Submerged in brine solution for 11 days.
Rinsed thoroughly in cold water.
Let sit uncovered in fridge overnight to create pellicle.
Just pulled from fridge.
Cut lines in ham every 2" vertical and horizontal
Dusted thoroughly with a homemade rub.
Letting it sit out for two hours than will smoke in the Traeger.
More information to follow. Smoking a day ahead of thanksgiving so i can focus on other food prep on Thursday.
by StreetSkis
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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