Prepare brine: salt, brown sugar, and cure. Close to 2% of each and close to 200 ppm of nitrites.
Trim: Removed the aitch and femur and shank bone.
I add three iconic clips on deboning pork leg.
Greg does not remove the femur, but I suggest we remove the bones, form it in a mould and tie it back together with TG. Back to Greg’s recipe.
- Vacuum tumbled, for 8 hours at a very slow spin. (~2 rpm?)
Cured for 10 days in a curing container in cover brine for at 4 degrees C. Notice that the old Westphalia Ham recipe calls for 4 weeks curing.
- I will personally do another 15 minutes in a paddle mixer at a very low speed – no vacuum, meat temperatures < 5 deg C.
- Dry: Nett and hang on for two days prior to smoking. I will also do the netting tighter than Greg. The Westfalia recipe calls for four days drying.
- Smok light and intermittently for 20 hours (7 days) over hickory and apple coals.
- After smoking, I also suggest a maturing stage for 7 days following smoking.
Greg insists that the taste is not overly smoky.
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