- Dec 28, 2013
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That looks great!
Yup . You know the drill . 1 TBL per pound TQ and I match that with brown sugar . I sometimes throw a cap or 2 of liquid smoke in there too .Any brown sugar with the TQ?
Nice! Hmmmm.... I could get fancy and put in netting for a more uniform shape!Yup . You know the drill . 1 TBL per pound TQ and I match that with brown sugar . I sometimes throw a cap or 2 of liquid smoke in there too .
That one above was an experiment from a sausage run .
Section of fat cap and a hunk . Cured in 2 pieces .
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Then rolled and tied .
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Sliced after smoking .
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Looks good! I just watched a video demonstrating that.I dry cure the same as I would for belly bacon.
What I do is cut slabs off the opposite of the pork butt from where the bone is sticking out. Once I get to the bone, the rest is sausage meat.
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Jeff what is your preferred sweetener for this application? Do you add it to the brine or rub it on the pork before smoking?I use Pops brine reduced sodium version with keto sweeteners and hot smoke.an it's been quite awhile since I've done any.
If I done it, I will share how I done it lol.Real nice stuff above !!
Advice is always awesome here!
Let us know how it turns out!
I just use Splenda in the Brine.Jeff what is your preferred sweetener for this application? Do you add it to the brine or rub it on the pork before smoking?
I use Splenda in place of the white sugar and brown Swerve for the brown sugar. Both direct one for one subsJeff what is your preferred sweetener for this application? Do you add it to the brine or rub it on the pork before smoking?