I started to write a message saying "no, don't even think about doing that".
I went to Rytek Kutas's bible about meat curing and he says the same. Brine
curing of a whole pork leg just won't work. It takes as long as three weeks,
and by then part of it rots. You have to spray inject and it using Prague
powder, and brine it for a short period fo time. You can't inject the
femoral artery as they do in the Armour Plant.
Good Luck,
Kent
> wrote in message
...
> Hi all,
>
> I have a 17 pound fresh ham from a pig that was slaughtered 3 days ago.
> I want to brine it and smoke it and would like all of your advice on:
>
> 1.) Your preferences in brine solutions and time of brining
> 2.) Cooking temps and times
> 3.) Wood chips that you think are best
>
> Thanks for any help,
>
> Mike
>
>
>