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Patty in Wisc · 12-08-2010, 09:01 PM

We are picking up a 19 lb fresh hind pig leg this Fri. It will then go into a bucket of water w/ salt, sugar, some spices & sodium nitrite for 8 days of curing. Then, on Christmas Eve I will slow cook & smoke on the grill for 5- 8 or more hours, using apple wood for smoke.
I found a recipe online for glazing that sounds really good....has 1/4 cp whiskey & jar of apricot preserves in it. Can't wait!!

12-08-2010, 09:01 PM	#1 (permalink)
Patty in Wisc tropical nut Patty in Wisc's Photo Gallery Zone: 5 Join Date: Sep 2006 Posts: 3,115 BananaBucks : 349,066 Feedback: 1 / 100% Said "Thanks" 2,946 Times Was Thanked 2,510 Times in 1,203 Posts Said "Welcome to Bananas" 69 Times	Anyone ever cure & smoke a ham? We are picking up a 19 lb fresh hind pig leg this Fri. It will then go into a bucket of water w/ salt, sugar, some spices & sodium nitrite for 8 days of curing. Then, on Christmas Eve I will slow cook & smoke on the grill for 5- 8 or more hours, using apple wood for smoke. I found a recipe online for glazing that sounds really good....has 1/4 cp whiskey & jar of apricot preserves in it. Can't wait!! __________________ Got a lite? Patty ____ Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty. Last edited by Patty in Wisc : 12-08-2010 at 09:06 PM.