"Kent" > wrote in message
...
>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,

What was never made clear though, was the intent of the finished product. If
he is talking about brining to cure and make a ham, you are correct. If he
is going to brine it, cook it at a higher temperature like barbecue, it will
be OK. Won't taste like ham and won't pull like a butt, but will still be a
good piece of smoked pork.