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Brine for wharthog leg help please

g
gastrognome Nov 20, 2006 11:58 AM

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!

  1. HaagenDazs Nov 20, 2006 12:37 PM

    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. g
      gastrognome Nov 20, 2006 01:18 PM

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

      1. HaagenDazs Nov 20, 2006 01:56 PM

        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
          Davwud Nov 20, 2006 03:44 PM

          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
          http://www.foodnetwork.com/food/recip...

          DT

        2. l
          Louise Nov 20, 2006 05:05 PM

          I have to ask, where do you live?

          1. g
            gastrognome Nov 21, 2006 05:47 AM

            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.

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