When mama's away
My wife is going to be away for a week visiting our daughter in Las Vegas, so, I decided I better prepare some food to live off of this week. Made a small pork butt that I got at Sam's and it was pre...
Forum Discussion
This is a brine recipe for basic understanding but it ends up being a spice cabinet bonanza before I'm done.
Brine:
1 gallon water
1 1/8 cup kosher salt
1 cup brown sugar
1/2 cup apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne
2 tsp black pepper
Put 1/3 of the water in a pan large enough to hold 1 gallon. Add the other ingredients, and heat on medium to simmer the brine. The idea is to melt all the salt and sugar, and help blend some of those spices into the liquid. I usually heat for 15-20 minutes, never bringing to a boil. Stir regularly.
Once the brine is blended, remove from heat and add the rest of the water in the form of ice cubes. I have a large sauce pan that has 1 gallon marked on the side, so I know the level - makes this much easier. This will immediately cool the brine. Once all the ice melts, I place the brine in the fridge to get cold. I don't take any chances by putting the meat in a brine that isn't below 40-degrees. Once the brine has chilled, place the pork butt in the brine. Let it brine for 12-13 hours.
After brining, rinse well.
Injection:
1 1/2 cups apple juice
1/4 cup apple cider
1/2 cup sugar
2 Tbsp Worcestershire
1 Tbsp rub
1 Tsp garlic powder
Simmer until well dissolved. Fully cool and inject creating a grid approx. every square inch.
If you want to add any other aromatics or herbs, simply strain before injection.
Brine:
1 gallon water
1 1/8 cup kosher salt
1 cup brown sugar
1/2 cup apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne
2 tsp black pepper
Put 1/3 of the water in a pan large enough to hold 1 gallon. Add the other ingredients, and heat on medium to simmer the brine. The idea is to melt all the salt and sugar, and help blend some of those spices into the liquid. I usually heat for 15-20 minutes, never bringing to a boil. Stir regularly.
Once the brine is blended, remove from heat and add the rest of the water in the form of ice cubes. I have a large sauce pan that has 1 gallon marked on the side, so I know the level - makes this much easier. This will immediately cool the brine. Once all the ice melts, I place the brine in the fridge to get cold. I don't take any chances by putting the meat in a brine that isn't below 40-degrees. Once the brine has chilled, place the pork butt in the brine. Let it brine for 12-13 hours.
After brining, rinse well.
Injection:
1 1/2 cups apple juice
1/4 cup apple cider
1/2 cup sugar
2 Tbsp Worcestershire
1 Tbsp rub
1 Tsp garlic powder
Simmer until well dissolved. Fully cool and inject creating a grid approx. every square inch.
If you want to add any other aromatics or herbs, simply strain before injection.
