I had a couple of curling friends come up from Montana and I wanted to make something different so I decided to do bacon on a stick. I changed it up by using some Char Siu ingredients in the brine.
I used to use Pop's brine and maybe some added ingredients but I found that if I used a small amount of brine, there wasn't enough cure to give a good strong cure. I have started basing the amount of Prague Powder #1 I use on the combined weight of the water and meat and have had more consistent results. Many thanks to Dave Omak for putting me on this track.
I put the meat in a stainless steel pot and added enough water to cover. Then I weigh the meat and water. I add 3 grams Prague powder #1 per kilogram of water and meat or 0.05 ounces per pound. I find I get a perfect cure every time.
For this cook, I would add the Prague powder and the following ingredients per kilogram of meat and water:
3 grams Prague powder #1
40 ml soy sauce
10 ml Hoisin sauce
2 ml five spice
2 ml Sriracha
75 ml brown sugar
8 ml kosher salt
or for 1 pound of meat and water
0.05 ounces Prague powder #1
1 tablespoon soy sauce
1 teaspoon Hoisin sauce
1/4 teaspoon five spice
1/4 teaspoon Sriracha
2 1/2 tablespoon brown sugar
1 teaspoon kosher salt
I had one kilogram of meat and 2 kilograms of water for a total of 3 kilograms.
9 grams Prague powder #1
125 ml soy sauce
30 ml Hoisin sauce
6 ml five spice
6 ml Sriracha
250 ml brown sugar
25 ml kosher salt
I took the ribs out and added the ingredients and stirred to dissolve. I put the ribs back in and put a plate on to keep it submerged. I let it sit in the fridge for 4 days.
I took the ribs out of the brine and rinsed them under the tap. I let them dry for a couple of hours and rubbed on Louisiana Grills Bourbon Molasses Rub. I preheated my pellet grill to 210 F and smoked the ribs over Pit Master Blend pellets for 6 hours until the internal temperature of the ribs was 195 F. Then I brushed them with a mixture of one part barbecue sauce and one part maple syrup. I let them smoke for 30 minutes more.
I cut the ribs up and served them.
I also made up some Island Chicken (see the post http://www.smokingmeatforums.com/t/244000/island-chicken) for some variety.
The ribs had a nice hammy flavour and the char siu seasonings weren't very strong but gave a nice background taste. I do love bacon on a stick.