I cut up some pork butt and put in Pop's brine for 10 days, turned and massaged at least two time per day. Did not do a fry test do to time but soaked in water for one hour, dried in front of a fan, then smoked in the MES for a total of around 17 hours,keeping the smoker temp around 75 deg the whole time. Took out then into the fridge to rest a couple of days before slicing. Put in the freezer today when I got home from work and then sliced. Was surprised at how pink the middle of the slices were then began to question if I should have gone longer in the brine.
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Not sure if the pictures do justice for how red these were in the middle, however with a 17 hour smoke I am wondering if they did get a good cure and the color of the outside is due to 17 hours of smoke. Do not want to take a chance until I get some feedback from the group.
Thanks up front
Gary
p
Not sure if the pictures do justice for how red these were in the middle, however with a 17 hour smoke I am wondering if they did get a good cure and the color of the outside is due to 17 hours of smoke. Do not want to take a chance until I get some feedback from the group.
Thanks up front
Gary