SmokingMeatForums.com › Recipes › Here Piggy Piggy Brine

Here Piggy Piggy Brine

A very good brine for all your fresh, previously non-enhanced pork cuts.

 


 

HERE PIGGY-PIGGY BRINE


***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket***


2 qts water in saucepan


1/4 cup celery salt


1 cup sea salt


4 Tbls diced dried red bell pepper


6 Tbls light brown sugar


2 Tbls rosemary


1/2 Tbls cumin


2 Tbls chili powder


2 Tbls cayenne pepper


1 tsp cinnamon


2 tsp thyme


1 tsp marjoram


1 tsp fennel seed


1 tsp sage

 

4 qts ice water (mix into brine solution after removed from heat and partially cooled)

 

 


 

2 fresh pork butts, ready to brine:

3.JPG
 

 

5.JPG

 

 

Fat-cap down for a look at the brine reaction:

6.JPG


 

7.JPG

 

Hawg Heaven Rub:

9.JPG

 

Slicing victim:

19.JPG

 

28.JPG

 

 

Pulling victim:

33.JPG

 

34.JPG

 


 

To view the thread introducing this brine to the forum, go HERE.

 


Enjoy!

 

Eric

Comments (10)

Thanks been looking for 1
I would run this brine trough a blender or Food Processor after it all mixed, if heated, after it cools. Then you could inject it into the neat for better flavor and shorter brining times.
Palladini, I have leaned away from injecting nay non-cured meats several years ago due to the risk of a mushy texture at the injection sites, as well as creating a compromised muscle which should be treated according to the 41-135*/4-hr guideline for prep/handling/cooking. I prefer intact whole-muscle meats so I don't have to worry about the danger-zone issues associated with low & slow cooking of larger cuts of meats...just me, but that's where a longer brine process like this really shines as it penetrates all the way to the core, not just the outer 1 to 1-1/2 inches.
I have a couple of pieces of pork brining in the fridge right now. Should I be concerned that this brine does not have any cure#1 in it?  I'm really new at smoking, and I get confused as to
when to add it and when not to add it.
As long as your pork is reasonably fresh and not getting close to it's expiration date, you should be fine for a brine time of several days.
 
I'll send you a PM.
Check that...if you intend to cold smoke, then yes, you should use cure #1.
WHat is cure#1? Newbie here.
Cure #1 mixes contain Salt and Sodium Nitrite. Cure #1 can also be purchased without salt (concentrated version)...be sure you know what you buy, and read and follow label instructions. Cure #1 is commonly used for curing meats with shorter curing times. Cure #2 is used for longer curing times, such as dry-curing of sausages and/or whole meats.
How days did you brine for?
These were a 2-day brine, but I did a second batch a while later that was an 8-day brine...much better...full penetration of the brine instead of just a couple inches. That thread can be found HERE.
SmokingMeatForums.com › Recipes › Here Piggy Piggy Brine