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Unread 10-01-2013, 12:50 PM   #8
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
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This past Friday I just put 55# of belly and two boneless loins in my cure.Smokathon this Friday.

My recipe:

1/2 GALLON WATER
3/4 CUP NONIODIZED SALT
3/4 CUP BROWN SUGAR
1 TSP CURING SALT(TENDERQUICK OR PINK)
1/2 CUP HONEY

I inject thick pieces.Jaccard everything.Soak covered 5-7 days.Remove from brine and hang to form pellicle.(rinsing,soaking or pat dry not necessary)Hot smoke at 225 degrees to internal temp of 150 degrees.Chill thoroughly and slice.
__________________
UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)

Last edited by Yellowhair42; 10-01-2013 at 01:27 PM..
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