I've been wanting to try this for a while, so I finally did it. I steeped a few tablespoons of pickling spice with some fresh garlic and onion, allowed to cool and added a calculated amount of prague powder #1 after cooled. Then I added my chuck (and half a pork belly) and into the fridge it went. I let it cure for about 10 days, longer than needed but that's what my schedule dictated, moving the meat in the mixture every day or two to ensure thorough exposure. A quick rinse and rubbed with CBP only, into the smoker at 275 until IT of 203. Tented with foil for about 10 mins and sliced thick. This turned out better than expected. Quite amazing with my homemade sauerkraut and a little dijon mustard.
The pork belly was made into burnt ends and was probably my favorite batch yet. Very delicious and will happen again.
The pork belly was made into burnt ends and was probably my favorite batch yet. Very delicious and will happen again.
