A very good brine for all your fresh, previously non-enhanced pork cuts.

***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket***

2 qts water in saucepan

1/4 cup celery salt

1 cup sea salt

4 Tbls diced dried red bell pepper

6 Tbls light brown sugar

2 Tbls rosemary

1/2 Tbls cumin

2 Tbls chili powder

2 Tbls cayenne pepper

1 tsp cinnamon

2 tsp thyme

1 tsp marjoram

1 tsp fennel seed

1 tsp sage

4 qts ice water (mix into brine solution after removed from heat and partially cooled)
2 fresh pork butts, ready to brine:


Fat-cap down for a look at the brine reaction:

Hawg Heaven Rub:

Slicing victim:

Pulling victim:

To view the thread introducing this brine to the forum, go HERE.