Separate names with a comma.
Discussion in 'Pork' started by murraysmokin, Dec 12, 2015.
First go round using woodcarvers modified pop's brine
Fresh out of the smoker. My biggest down fall is not letting things rest. Best I've had fresh out of the smoker
Looks good. Let it rest in the fridge for a few days then slice.
Looks great but how and why did you modify the curer process. As Farmer said let it rest in fridge before slicing then freeze extra.
Not much of a modification little less salt & fresh maple syrup instead of molasses.
1 gallon of water
1 cup granulated sugar
3/4 cup of kosher salt
1 cup brown sugar
1 Tbs cure #1
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses (mild flavor)
This is the brine I used from one of woodcarvers old posts. I like it a lot not too salty not too sweet great combination of flavor.