Cold Smoking #20 - XXL Suckling Pig Leg
One of my biggest cold-smoking projects to date. A 2.5 kg (5 lb) suckling pig leg. A real treat!
Enjoy!
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Ingredients:
2.5 kg suckling pig leg
105 g curing salt
15 g green peppercorns
3 g coriander
12 g brown sugar
5 g juniper berries
3 g garlic powder
2 bay leaves
Cure for 14 days
Dry for 3 days
3 smoking sessions of 12 hours each with a 12-hour break in between
Hang for 10 days
Hang Cold smoking for the smoker. 😊
#coldsmoking #smoker #recipe