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With a little help from Tas and Ritchee, I'm off on my first BBB.
First off, the pork. Untrimmed at 7# 2 oz.
STINK GLAND
STINK GLAND
The bone.
Bone removed, weight is now 6# 10oz.
Next step was to make a brine to inject under the fat cap. Used 1/2 C water, 2 Tbl TQ, 1/2 Tbl Paprika and 1 Tbl Molasses. Injected just under the cap and made 4 squirts in each hole.
The brine.
To secure any loose ends, I tied that bad boy up.
Next, to give it some color, I added some Paprika. Instead of just rolling it in it, I had a Martha Stewart moment. Put the paprika in my stainless cooking strainer and gently tapped the sides to allow it to "snow" evenly over the meat. Just like adding powdered sugar to a cake. Worked very well.
After shot.
Well why not try it with the TQ? Worked just as well. Nice and even spread.
After shot.
Now the hard part made easy. Stuffing it into a foodsaver bag 'CLEANLY".
What I did was take the bag and roll the sides down halfway, that way I'm not fighting the whole bag, and the doubled up layer so to speak was a bit more rigid and easier to work with.
Inside.
Once inside, just pull the sides back up.
Then I took any juices that remained on the cutting board along with any TQ that came loose and added that to the leftover brine and added that along with 2 additional Tbl of Molasses and 1 1/2 Tbl of Paprika. Kind of a thick slurry.
And here she is ready for nappy time in the fridge. This ones gonna take a nap for about 12 days. Stay tuned for the BIG SMOKE
First off, the pork. Untrimmed at 7# 2 oz.
STINK GLAND
STINK GLANDThe bone.
Bone removed, weight is now 6# 10oz.
Next step was to make a brine to inject under the fat cap. Used 1/2 C water, 2 Tbl TQ, 1/2 Tbl Paprika and 1 Tbl Molasses. Injected just under the cap and made 4 squirts in each hole.
The brine.
To secure any loose ends, I tied that bad boy up.
Next, to give it some color, I added some Paprika. Instead of just rolling it in it, I had a Martha Stewart moment. Put the paprika in my stainless cooking strainer and gently tapped the sides to allow it to "snow" evenly over the meat. Just like adding powdered sugar to a cake. Worked very well.
After shot.
Well why not try it with the TQ? Worked just as well. Nice and even spread.
After shot.
Now the hard part made easy. Stuffing it into a foodsaver bag 'CLEANLY".
What I did was take the bag and roll the sides down halfway, that way I'm not fighting the whole bag, and the doubled up layer so to speak was a bit more rigid and easier to work with.
Inside.
Once inside, just pull the sides back up.
Then I took any juices that remained on the cutting board along with any TQ that came loose and added that to the leftover brine and added that along with 2 additional Tbl of Molasses and 1 1/2 Tbl of Paprika. Kind of a thick slurry.
And here she is ready for nappy time in the fridge. This ones gonna take a nap for about 12 days. Stay tuned for the BIG SMOKE
Looks like ya got it under controll...
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