This
recipe will cure 10 lbs of meat
Ingredients
1 Gallon
Water
350 Grams
Kosher or Sea Salt
300 Grams
Brown Sugar
42 Grams
Cure #1
20 Grams
Granulated Garlic
20 Grams
Ground White Pepper
10 Grams
Ground Coriander
Method
1.
Combine all the brine ingredients and stir
until dissolved completely.
2.
Inject meat with 10-15% brine by weight
them submerge it in the brine. Weigh it down to keep it fully covered in brine
3.
For a single large piece, refrigerate in
brine for 1/2 day per lb. For multiple
pieces use 1/2 day per pound for the heaviest piece.
4.
Remove from brine and tie with butcher's
twine every 1" to 2".
5.
Pat dry, and rub well with Capocola Spice
mix.
6.
Put uncovered on rack in fridge to drain
and chill for 12-24 hours.
7.
Hot smoke @ 195-200F to an internal temp
of 150F, about 4 hours.
8.
Cool to room temperature before
refrigerating thoroughly.
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