To cure or not to cure.... That's my question
Alright. Here is the first question I have to ask tonight.
In your humble opinions what are the pros and cons to a wet cure for a Boston Butt for Pulled pork? My butcher says that the meat will turn rancid after 4 days if not cured and the left overâ€[emoji]8482[/emoji]s are my concern. As I stated before(Helo to all you happy Smokers) I will be doing about 60lbs of pork and if the weather turns for the worst I will more than likely not get the turn out that I am planning for. I love pulled pork …. How ever I still have the brisket to eat as well!
Two pros for the cure are 1. the obvious … the meat will keep longer in the fridge or the freezer. 2. the added moister to the meat.
The cure I would use is:
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Combine molasses, pickling salt, and water in 6 quart container. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Tell me what you think
Thank you in advance
Dan B.
Alright. Here is the first question I have to ask tonight.
In your humble opinions what are the pros and cons to a wet cure for a Boston Butt for Pulled pork? My butcher says that the meat will turn rancid after 4 days if not cured and the left overâ€[emoji]8482[/emoji]s are my concern. As I stated before(Helo to all you happy Smokers) I will be doing about 60lbs of pork and if the weather turns for the worst I will more than likely not get the turn out that I am planning for. I love pulled pork …. How ever I still have the brisket to eat as well!
Two pros for the cure are 1. the obvious … the meat will keep longer in the fridge or the freezer. 2. the added moister to the meat.
The cure I would use is:
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Combine molasses, pickling salt, and water in 6 quart container. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Tell me what you think
Thank you in advance
Dan B.
