Justin in Portland Oregon here. Fairly new at smoking meats and such on my traeger pro 34. I've been super successful with the briskets amd pork butts and chickens and thanksgiving turkey was the best! (my very first smoke on the traeger)...
Sooo, now I have an 18lb pork leg that's been in wet cure for 3 weeks and need to pull it out Saturday. I'm worried it's not long enough in the brine but hungry people must be fed or I'll be drug through the house like a united passenger!
I've read the past threads on fresh pork legs so not a ton of questions but would appreciate any quick tips...
I guess just to be safe, I'll bring the temp to 160 instead of 145. Should I pull it from the cure a day early? Transfer to a brine? Let it dry out and rub it?
Cheers! J
Sooo, now I have an 18lb pork leg that's been in wet cure for 3 weeks and need to pull it out Saturday. I'm worried it's not long enough in the brine but hungry people must be fed or I'll be drug through the house like a united passenger!
I've read the past threads on fresh pork legs so not a ton of questions but would appreciate any quick tips...
I guess just to be safe, I'll bring the temp to 160 instead of 145. Should I pull it from the cure a day early? Transfer to a brine? Let it dry out and rub it?
Cheers! J
