in Recipes

Suckling pig leg from the smoker

updated

Spread the love

Ingredients for 2 servings:

  • 1 kg suckling pig leg
  • ½ tsp salt (red wine salt)
  • ½ tsp rosemary needles
  • ½ tsp black pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

Unwrap the leg and pat dry, then score it with a sharp knife in a diamond-shaped pattern. Gently crush all the spices in a mortar and pestle and distribute them over the leg. Of course, make sure that the spices also get into the cuts. Place the suckling pig leg in a preheated smoker at approximately 120-130°C and grill for 2 hours with very little smoke. That’s all you need; after 1.5 hours, you’ll have an internal temperature of around 72-74°C, which is more than sufficient. Ideally, the leg will now be nicely crispy on the outside and juicy on the inside. It also works in the oven.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Nut pudding

Ostrich goulash from the Dutch oven