A very good brine for all your fresh, previously non-enhanced pork cuts.
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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)
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2 fresh pork butts, ready to brine:


 



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





Hawg Heaven Rub:



Slicing victim:





Pulling victim:




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

Eric