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Reply to "Whole Pork Leg Questions?"

Looks fantastic! Wow, that is one great-looking piece of meat! I think your plan is a good one, especially finishing in the oven at high temp for the cracklins. My only quibble, based o my taste alone, is that I rarely use hickory anymore. Just too harsh for me.  I tend to use fruit wood, peach or apple, for pork these days. Good luck with that monster! So it looks like you chose the CS?

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