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Well I don't mean to be a thread hog ( third one this week ). Whoa!.
About a week ago I started cureing a pork butt, to make a ham out of it for easter since I have five of them in the freezer. All I have is Tender Quick, so followed their recipe for a brine cure, which is; 1 Cup of Tender Quick to 4 Cups of water.
To this I also added;
1 Tbls. Pickling Spice
1/4 Cup Brown Sugar
1/3 Cup Molassis
1 heaping tsp. Whole Black Peppercorns
1, 4 inch cinnamon stick busted up
All the above was simmered and let steep for 15 mins in about 1 cup of the brines water.
I was a little concerned about the Tender Quick makeing this ham salty seeins that this pork butt weighed 9 pounds and 1 Cup of this is about 12 Tbls. and @ 1 Tbls. recommended per pound was exceeding this by 3 Tbls. Which in my mind would be enough for a 12 pounder, but then again it is dilluted with water. Someday I hope to come across some Cure #1. without having to order it. I did inject this initially and then again half way through the cure/brine process. When I put it in the container for brineing there wasn't enough brine to cover it and ended up adding 2 more cups of water.
So today I sliced off and fried.....................SALTY
Soaked for a couple hours and changed the water and continued to soak for 3 more hours. Tried it again and it seemed perfect.
Here it is placed on a rack to dry in the fridge for who knows how long to develop the pellicle, and then plan on a somewhat hot smoke @ 180* with most likely hickory.
While I am waiting for the pellicle I made a batch of hoppin juan with the left over bone from my humbley crumbley fatty post. I just call it that because I had a half pound of each pinto's and black eyed peas.
About a week ago I started cureing a pork butt, to make a ham out of it for easter since I have five of them in the freezer. All I have is Tender Quick, so followed their recipe for a brine cure, which is; 1 Cup of Tender Quick to 4 Cups of water.
To this I also added;
1 Tbls. Pickling Spice
1/4 Cup Brown Sugar
1/3 Cup Molassis
1 heaping tsp. Whole Black Peppercorns
1, 4 inch cinnamon stick busted up
All the above was simmered and let steep for 15 mins in about 1 cup of the brines water.
I was a little concerned about the Tender Quick makeing this ham salty seeins that this pork butt weighed 9 pounds and 1 Cup of this is about 12 Tbls. and @ 1 Tbls. recommended per pound was exceeding this by 3 Tbls. Which in my mind would be enough for a 12 pounder, but then again it is dilluted with water. Someday I hope to come across some Cure #1. without having to order it. I did inject this initially and then again half way through the cure/brine process. When I put it in the container for brineing there wasn't enough brine to cover it and ended up adding 2 more cups of water.
So today I sliced off and fried.....................SALTY
Soaked for a couple hours and changed the water and continued to soak for 3 more hours. Tried it again and it seemed perfect.
Here it is placed on a rack to dry in the fridge for who knows how long to develop the pellicle, and then plan on a somewhat hot smoke @ 180* with most likely hickory.
While I am waiting for the pellicle I made a batch of hoppin juan with the left over bone from my humbley crumbley fatty post. I just call it that because I had a half pound of each pinto's and black eyed peas.
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