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Found 1 result

  1. franciscusj

    Ham

    franciscusj posted a topic in Pork

    I will be smoking a leg of pork on my KK for Christmas after first brining it in a wet mixture, sugar, salt, vinegar and water. I would like some advice please. A. How do I get the brine to fully penetrate the leg? B. Should I smoke with the skin off or on? C. Should I wrap the pork in muslin at the beginning or half way through?
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