I have a pork leg about 22 pounds.
Anyone have a favorite wet recipe for brining?
How much do I inject?

I have a bradley smoker. How long to smoke at what temp?

Thanks
Watson Lake

I think there's a recipe for curing "pickle" on the morton salt website. After it's brined long enough hang it overnight to drain and dry off a bit before smoking it. You'd best use a needle and inject it too especially near the bone as brining takes awhile before the salts penetrate all the way.

Thanks. I have a brine injector needle..

Watson Lake.

watson - you might consider a dry brine - those seem to really impart some good flavour as the ham cures.

whether you go with wet or dry, the folks at smoked-meat.com would probably be able to help with step-by-step instructions and pictures:

http://www.smoked-meat.com/forum/index.php

good luck, and let us know how it goes!

ron

thanks. I get smoked meat website pretty well every day.
Bacon and ham are in brines now. dry cure for bacon, wet for ham.
I did sweet and sour moose ribs for supper tonight..
wonderful..stuff.

Watson Lk.

sounds like some really good stuff - let us know how it turns out!