Leg Cure
- 1 each West Fork Farms Leg of Lamb Prefer boneless for sliced sandwiches later!
- 1 gal Water
- 250 grams Kosher Salt
- 300 grams Brown Sugar
- 50 grams Instacure #1 Curing Salt
- 10 grams Peppercorns crushed
- 1 each Lemon sliced
- 2 each Rosemary Sprigs
- 10 grams Fennel Seed crushed
Rub
- 2 tbsp Ground Fennel Seed
- 2 tbsp Coriander Seed
- 1 pinch Chili Pepper Flakes
Leg Curing
Dissolve sugar and salt in boiling water
Cool to room temperature
Add remaining ingredients and pour over leg
Cover and refrigerate and brine for 6 days. May need to place a plate with a weight over it to keep leg below brine
Pull out and let dry in cooler for 2 days
Smoking Leg
Coat with mixture for rub
Smoke at 200-225 degrees until internal hits about 150 degrees, about 5 to 6 hours
Serving: 1g | Calories: 128kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 9720mg | Potassium: 108mg | Fiber: 2g | Sugar: 29g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg