Ahron, Can you give more info. How many Pounds/Kg was that? How long did it take? What was the final IT? Thanks...JJ
Hi JJ i was on a Business trip out of town did not have the info
this is Solaryellow recipe.
Brine ingredients:
1 gal water
1 1/2 cups kosher salt
1 1/2 cups brown sugar
1 TBS pickling spice
1/4 cup honey
1/4 cup minced garlic
Bring the above ingredients to a boil and then simmer for 20 minutes. Set aside and let cool. When the water temp gets below 140* F, add cure #1. To determine the amount of Cure #1, use the following calculation:
For cure#1
the weight of water + meat * 1.4496(if in lb) or The weight of the water + meat * 3.195 (if in kg) you will get the amount of cure#1 in grams. (this is my interpretation of solaryellow Calculation)
Once the cure is mixed in, let cool to room temp before putting in the fridge. Once brine has cooled to refrigerator temp, take back out and inject a minimum of 10% of the meat's weight with brine. Also make sure you inject about every inch of the meat. This is a very thick piece of meat and it will not cure all the way through quick enough without doing this.
After injecting is done, toss the meat in the brine and keep it submerged for 2 weeks in your refrigerator. After two weeks, rinse off the meat and pat it dry. Mix together 2 parts coarse ground coriander seed, 2 parts coarse ground black pepper, 1 part granulated garlic and rub on the surface of the meat.
Smoke until meat reaches 145* F internal temp, pull and let rest for an hour. Then stick back in the fridge overnight to firm up.
Slice thinly and enjoy!