Start date – 3/15/2012 Finish/Cook date – 3/25/2012
Started off with:
- 5# Pork Shoulder
- 1.3# Pork Tenderloin
I wanted to go back to a brine cure method for this cook. My last 3 CB cooks have been dry cure, and I need to work on the brine technique. I also am starting to use metric measurements for curing and sausage making. Metric makes scaling of recipes much easier.
- 3L Water
- 2 Bay leaves crumbled
- 105g Morton Kosher Salt
- 45g Cure #1 (Pink Curing Salts)
- 180g sugar in the raw
- 15g minced garlic
- 10g rubbed sage
- 10g ground savory
The bath all mixed up and the pork hitting the tub.
The Green Egg settled in at about 185℉ – Royal Oak lump with a few chunks of hickory.
Setup for indirect cooking with the platesetter – Pork filled up the 13″ rack.
Hand sliced Canadian bacon and buck-board bacon.
Fried up a couple of sample slices of the buck-board…great flavor.