It took me some time to find a substitute for the Kitchen Basics No Salt added vegetable broth since they appear to have stopped selling it in Canada. We tried all the different veggie broths available to us and there is quite the variation between them all. I think the worst one we tried was Campbell's. All I could taste is onion. We tested Better than Bouillon Veggie broth and were very happy with the results on a test ham. I pulled an 11lb bone in ham and set to curing it following
daveo
's recipe.
Gear and ingredients - sugar not pictured
Mixed up the veggie broth and all the ingredients in the order Dave says to.
I injected the brine into pork ensuring good coverage throughout, including all around the bone. I dropped it in an XXL ziploc and placed it into the fridge for 12 days, flipping every day.
Since we were going to take this up to the in-laws to cook there, I pulled it on day 12 and cold smoked if for 6 hours. I gave it another 5 hours the next day, but didn't take a picture. I put it into the fridge each night to rest and mellow.
We did up a maple bourbon glaze and cooked to 145f with lots of basting towards the end.
Everyone loved it! Very juicy and tender. We stayed the night and found the father in-law was up around 5am tapping into the leftovers the next morning. We told them about the split pea soup we make and sent them the recipe. I'm happy to have found an acceptable substitute for the now impossible to find Kitchen Basics broth.
daveo
's recipe.Gear and ingredients - sugar not pictured
Mixed up the veggie broth and all the ingredients in the order Dave says to.
I injected the brine into pork ensuring good coverage throughout, including all around the bone. I dropped it in an XXL ziploc and placed it into the fridge for 12 days, flipping every day.
Since we were going to take this up to the in-laws to cook there, I pulled it on day 12 and cold smoked if for 6 hours. I gave it another 5 hours the next day, but didn't take a picture. I put it into the fridge each night to rest and mellow.
We did up a maple bourbon glaze and cooked to 145f with lots of basting towards the end.
Everyone loved it! Very juicy and tender. We stayed the night and found the father in-law was up around 5am tapping into the leftovers the next morning. We told them about the split pea soup we make and sent them the recipe. I'm happy to have found an acceptable substitute for the now impossible to find Kitchen Basics broth.
