- Nov 19, 2011
- 6
- 10
So, I am used to ribs and briskets... a friend handed over a 20+lb leg of pork and told me to make ham out of it for Thanksgiving. Ok... research, research, found a good Brine recipe and instructions to brine for 16hrs. Thawed leg in garage which is constant 45-50 degrees, then cooked up some brine and dumped into 1.5 gal of Icewater (3gal total). Perfect... brined for 16hours and Smoked in MBES at 235deg for 12hrs to 170deg.
Well, taste test shows.... ding ding! it has to be a picnic roast (front Leg) and not the rear. Did not come apart like a ham, in fact made a couple of nice roasts towards the top of the shoulder. Tastes great as a hickory pulled pork or Boston Butt. Delivered half to the friend who is now very upset at his butcher who took care of his pigs and apparently got the legs mixed up if you ask me...
Any advice out there? From what you see am I right about this being the front leg and not rear? Also, is 16hrs really enough to brine a ham?
Thanks...
Well, taste test shows.... ding ding! it has to be a picnic roast (front Leg) and not the rear. Did not come apart like a ham, in fact made a couple of nice roasts towards the top of the shoulder. Tastes great as a hickory pulled pork or Boston Butt. Delivered half to the friend who is now very upset at his butcher who took care of his pigs and apparently got the legs mixed up if you ask me...
Any advice out there? From what you see am I right about this being the front leg and not rear? Also, is 16hrs really enough to brine a ham?
Thanks...
