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Date Posted: 09:24:52 11/23/02 Sat
Author: reg
Author Host/IP: Montreal-ppp47893.qc.sympatico.ca / 209.226.140.142
Subject: Re: fresh pork
In reply to: BBQfan1 's message, "Re: fresh pork" on 13:27:22 11/22/02 Fri

well guys it may take up a bit of space but here goes.
Brine Recipe
6 qts filtered water
1 1/2 lbs Mortons Tender Quick
1 1/2 lbs brown sugar
herb bag
1 T crushed juniper barries
1/2t nutmeg ( fresh ground if possible )
1 1/2 T pickling spice
you will more than likely need a double batch.

bring the water-salt-sugar to a boil and remove any froth. remove from the heat and then let the herb bag steep for the afternoon while the liquid cools down.

refrigerate to 36-38 degrees. now you are ready to go. inject all around the bones making sure you get in from both ends. VERY IMPORTANT to do this. now inject the meat itself.
set the meat into a glass or plastic container and cover with the balance of the brine. you will more than likely need a double batch depending on the size of the meat. set in the fridge for 10 days at 36-38 degrees. you will notice that it now has the hammy red colour and will be very salty. soak it in cold water and change again in an hr or two. you now have the choice of going straight to the smoker or boiling first. boiling will remove more of the salt, you will know by the taste of the water. don't boil any more than 15 minutes per lb total time including any water changes.

smoke at 85 degrees for about 2 hrs ( just use a few lit coals to get you there )then raise the temp to 180 by adding more lit charcoal. put the smoke to it at this point. raise the temp to 225-250 and finish to an internal of 160. smoke wood is your choice.

at this point i glaze them off in the oven with a coating of your choice, there are a million different glaze's. hope i did not miss anything. if i did i will post as i'm doing my own.

if you don't have Tender Quick you can make up an alternative mix although i do recomment TQ. 3lbs non iodized salt-1 oz potssium nitate (salt peter) 1 lb sugar. mix the salt and nitate in a blender first to make sure of a total blend, then mix in the sugar.

reg

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