A very good brine for all your fresh, previously non-enhanced pork cuts.
HERE PIGGY-PIGGY BRINE
***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:
To view the thread introducing this brine to the forum, go HERE.
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
To make a comment simply sign up and become a member!