I'm starting with a 7lb boneless Boston Butt
Bring to a low boil up 500 cc water 2(cups)
Remove from heat
add
1 TBSP Juniper berries
½ tsp anise seed
70 grams Salt
1 ½ tsp cure #1 (pink salt)
Let cool strain then add
2/3 cup maple syrup
Bag the butt into a ham net I'm using Size 28 which stretches to about 5"
Inject every inch with as much brine as the butt can hold especially the center
Be aware that the boneless ham will leak where the bone was removed
place butt and any leftover cure into a ziplock/ vacuum bag and seal
The plan is to
- Rotate every day for 8 days
- Remove from vacuum Bag
- Rinse ham under cold water
- Place ham on rack in refrigerator over night
- Smoke at ~200 until internal temp is 165
- rest overnight in fridge
- serve with eggs
View media item 554117
View media item 554118
More to come ....
Bring to a low boil up 500 cc water 2(cups)
Remove from heat
add
1 TBSP Juniper berries
½ tsp anise seed
70 grams Salt
1 ½ tsp cure #1 (pink salt)
Let cool strain then add
2/3 cup maple syrup
Bag the butt into a ham net I'm using Size 28 which stretches to about 5"
Inject every inch with as much brine as the butt can hold especially the center
Be aware that the boneless ham will leak where the bone was removed
place butt and any leftover cure into a ziplock/ vacuum bag and seal
The plan is to
- Rotate every day for 8 days
- Remove from vacuum Bag
- Rinse ham under cold water
- Place ham on rack in refrigerator over night
- Smoke at ~200 until internal temp is 165
- rest overnight in fridge
- serve with eggs
View media item 554117
View media item 554118
More to come ....
Last edited: