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Nov 20, 2006 11:58 AM

Brine for wharthog leg help please

Any suggestions on recipe and length of time for brining a 1.5 kg bone in warthog leg. It looks like a boston butt type roast. Its my butcher who is interested in brining and I told her I would find her a recipe. I dont think im going to personally brine my roast just braise it with some wild fennel and white wine.
Thanks yall!

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  1. I'm with you on the brining - don't. If it's nice and fatty, there's really no need to brine other than for the flavor, and for flavor, there's always marinade.

    ...and where did you find this warthog leg?!?! Enjoy!

    1. HaagenDaz.
      Warthog is extremely lean,very little fat. I live in the eastern cape of South Africa where game is plentiful.

      1. Well, there ya go! I was wrong :-) As far as the brine itself, I would think it's completely up to the chef. Salt, sugar and then whatever other flavorings are wanted. Timing: it shouldn't take too very long if it's only 1.5 lbs. I would say 6 to 8 hours.

        1 Reply
        1. re: HaagenDazs

          That was 1.5 Kilo's. That's a little over 3 lbs.

          Alton Brown did a Boston butt in his show once. If it looks the same, try his brine


        2. I have to ask, where do you live?

          1. Louise: I live in Port Elizabeth South Africa,
            There is plentiful game here particularly warthog, kudu, and springbok.

            I cooked the leg last night without a brine. I just braised with some white wine reduced with plums and wild fennel. I over cooked it and it is a little dry but still very tasty. I think I need to invest in a thermometer.