Been wanting to give this rub and brine a try for a while now and it's finally time. Every time I visit SMF, the recipe link for Here Piggy-Piggy Brine, Hawg Heaven Rub is always up on the right hand side, calling my name... Well, fine, here we go.
Monday: (Day #1)
Made up my first batch of Here Piggy-Piggy brine. Left out the dried red bell pepper as I didn't have that yet. Used paprika instead.
Dunked my 8.5lb butt in there and put into the fridge for a 3-day brine.
Day #2:
Picked up a red bell pepper from the grocery store to dry out for the ground red pepper required in the rub, oh, and a coffee grinder. I was already making jerky that night in my Big Chief, so I figured I'd slice the red pepper up into strips and put it in there on some tin foil. Worked great for drying the pepper out, except after grinding, I only ended up with about 2 TBS of this "pepper dust".
Day #3:
Picked up 2 more red bell peppers, some dried apple, and some dried tart cherries. Get home, turn on the Big Chief again and put the red pepper slices in for another 18 hours. I decided to burn a couple of pans of hickory with the peppers, because, well, why the hell not? Smelled a little smokey at the end, but not as much as one would expect.
Anyways. Peppers drying out. Time to try grinding these apples and cherries. Apples went alright, turned into a nice dust after 8-10 seconds. The dried cherries, however turned into a nice paste and jammed up the blade. Smoke and a burning smell was the result. Pulled all that cherry goo out of there and it measured up to exacly 3 TBS. Great! Let the grinder cool down and did up all my dry ingredients and slowly broke the cherries down until the clumps got smaller.
Today (Day #4):
Woke up nice and early to check on my red peppers...
...
.
Ground these things up, and got the amount I needed. Added them to the rest of the rub and started grinding the entire batch all together one last time 3TBS at a time.
Ground dried red bell pepper
Completed Hawg Heaven Rub
So there you have it, a rub that took me 3 days to make
. Now to throw it all over some meat.
Removed the butt from the Here Piggy-Piggy Brine, rinsed well under cold water and blotted dry with paper towels. Splashed a little bit of apple cider vinigar all over and applied the Hawg Heaven Rub. Will let sit in the fridge until I'm ready to start smoking tonight.
Heeeere Piggy Piggy
Rinsed, dried.
In Hawg Heaven
Planning for some PP sammies on Friday night, then bring leftovers to a friend's house for some good eats after we go to the Canadian Finals Rodeo in Edmonton on Saturday afternoon. Gonna be a fun few days. Please stay tuned!
Monday: (Day #1)
Made up my first batch of Here Piggy-Piggy brine. Left out the dried red bell pepper as I didn't have that yet. Used paprika instead.
Dunked my 8.5lb butt in there and put into the fridge for a 3-day brine.
Day #2:
Picked up a red bell pepper from the grocery store to dry out for the ground red pepper required in the rub, oh, and a coffee grinder. I was already making jerky that night in my Big Chief, so I figured I'd slice the red pepper up into strips and put it in there on some tin foil. Worked great for drying the pepper out, except after grinding, I only ended up with about 2 TBS of this "pepper dust".
Day #3:
Picked up 2 more red bell peppers, some dried apple, and some dried tart cherries. Get home, turn on the Big Chief again and put the red pepper slices in for another 18 hours. I decided to burn a couple of pans of hickory with the peppers, because, well, why the hell not? Smelled a little smokey at the end, but not as much as one would expect.
Anyways. Peppers drying out. Time to try grinding these apples and cherries. Apples went alright, turned into a nice dust after 8-10 seconds. The dried cherries, however turned into a nice paste and jammed up the blade. Smoke and a burning smell was the result. Pulled all that cherry goo out of there and it measured up to exacly 3 TBS. Great! Let the grinder cool down and did up all my dry ingredients and slowly broke the cherries down until the clumps got smaller.
Today (Day #4):
Woke up nice and early to check on my red peppers...
...
Ground these things up, and got the amount I needed. Added them to the rest of the rub and started grinding the entire batch all together one last time 3TBS at a time.
Ground dried red bell pepper
Completed Hawg Heaven Rub
So there you have it, a rub that took me 3 days to make
Removed the butt from the Here Piggy-Piggy Brine, rinsed well under cold water and blotted dry with paper towels. Splashed a little bit of apple cider vinigar all over and applied the Hawg Heaven Rub. Will let sit in the fridge until I'm ready to start smoking tonight.
Heeeere Piggy Piggy
Rinsed, dried.
In Hawg Heaven
Planning for some PP sammies on Friday night, then bring leftovers to a friend's house for some good eats after we go to the Canadian Finals Rodeo in Edmonton on Saturday afternoon. Gonna be a fun few days. Please stay tuned!
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