Legs in brine in the fridge for 10 days.
Brine was 1 cup brown sugar, 1 cup coarse salt, 1 Tbs granulated garlic, 1 Tbs cure #1 20 cups water.
I did some pork hocks too
Into the smoker
smoker @250 F for 4 hrs with maple smoke.
ready to eat or package
Brine was 1 cup brown sugar, 1 cup coarse salt, 1 Tbs granulated garlic, 1 Tbs cure #1 20 cups water.
I did some pork hocks too
Into the smoker
smoker @250 F for 4 hrs with maple smoke.
ready to eat or package