Red Bears... don't see them much around these parts...
Looks goood Mark!
me either but points anyway..lol....looks great...one of these Mondays Im going to remember to make up a batch
z
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GMG Daniel Boone
UDS
Weber 22.5" Kettle (blk)
Vision Kamado grill
Weber Genesis Silver
Smokin Tex
MES 40 with legs Gen 2.5
Maverick ET 732
Brown and lime green ThermaPens
2 orange ThermoPops
A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
Vortex
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I plan ahead, that way I don't do anything right now.
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KCBS CBJ
* 2 cups water
* 1 cup apple cider vinegar
* 1/4 cup kosher salt
* 6 cloves garlic, peeled and crushed
* 2 tablespoons sugar
* 2 tablespoons yellow mustard seed
* 2 tablespoons hot sauce
* 1 tablespoon celery seed
* 1 bay leaf
* 1/4 teaspoon whole black peppercorns
* 8 ounces ice
* 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
Directions
Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
* 2 cups water
* 1 cup apple cider vinegar
* 1/4 cup kosher salt
* 6 cloves garlic, peeled and crushed
* 2 tablespoons sugar
* 2 tablespoons yellow mustard seed
* 2 tablespoons hot sauce
* 1 tablespoon celery seed
* 1 bay leaf
* 1/4 teaspoon whole black peppercorns
* 8 ounces ice
* 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
Directions
Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
Okay, ya' peaked me interest on this... Sounds yummo!
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