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Here Piggy Piggy Brine

By forluvofsmoke, May 1, 2011 | |
  1. 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.



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  1. forluvofsmoke
    These were a 2-day brine, but I did a second batch a while later that was an 8-day brine...much better...full penetration of the brine instead of just a couple inches. That thread can be found HERE.
  2. avila4
    How days did you brine for?
  3. forluvofsmoke
    Cure #1 mixes contain Salt and Sodium Nitrite. Cure #1 can also be purchased without salt (concentrated version)...be sure you know what you buy, and read and follow label instructions. Cure #1 is commonly used for curing meats with shorter curing times. Cure #2 is used for longer curing times, such as dry-curing of sausages and/or whole meats.
  4. follmerpa
    WHat is cure#1? Newbie here.
  5. forluvofsmoke
    Check that...if you intend to cold smoke, then yes, you should use cure #1.
  6. forluvofsmoke
    As long as your pork is reasonably fresh and not getting close to it's expiration date, you should be fine for a brine time of several days.
    I'll send you a PM.
  7. katiana
    I have a couple of pieces of pork brining in the fridge right now. Should I be concerned that this brine does not have any cure#1 in it?  I'm really new at smoking, and I get confused as to
    when to add it and when not to add it.
  8. forluvofsmoke
    Palladini, I have leaned away from injecting nay non-cured meats several years ago due to the risk of a mushy texture at the injection sites, as well as creating a compromised muscle which should be treated according to the 41-135*/4-hr guideline for prep/handling/cooking. I prefer intact whole-muscle meats so I don't have to worry about the danger-zone issues associated with low & slow cooking of larger cuts of meats...just me, but that's where a longer brine process like this really shines as it penetrates all the way to the core, not just the outer 1 to 1-1/2 inches.
  9. palladini
    I would run this brine trough a blender or Food Processor after it all mixed, if heated, after it cools. Then you could inject it into the neat for better flavor and shorter brining times.
  10. billyj571
    Thanks been looking for 1