Third time I have tried pop's brine and scored big points again. Thank you! I bought 2 pork butts at Sam's club for the fat to make some venison salami, then what to do with the remaining meat? Why not cure it in pop's brine and smoke it! I only made a couple of subtle changes - juniper berries, cloves, bay leaves, and molasses. 2.5 weeks brine, then 4 hour smoke on the BGE with corn cob pellets and 2 big lumps of charcoal at 170. Finished in vacuum bags with maple syrup and 155 degree water. WOW - I win again. Perfect smoke, sweetness, and salt. Thanks pops!
