Smoked Pork Butt

Smoked Pork Butt

Pork butt, boneless or with bone2.7 kg6 lb.
Ingredients per 1000g (1 kg) of meat
60° SAL brine:
water3.9 kg1 gal
salt0.72 kg1.6 lb.
Cure #1120 g4.2 oz.
sugar42 g1.5 oz.
  1. Mix all capacity in 1 qt of algid baptize (40° F, 4° C), again aerosol pump pork butts to 10% of the blooming (original) weight.
  2. Leave butts in the actual alkali for 3 - 4 canicule in a refrigerator.
  3. Take them out, ablution briefly with algid baptize and let drain.
  4. Place butts in stockinette bag or adhere them on hooks.
  5. Hang them in a preheated to 130° F (54° C) smokehouse for 2-3 hours until dry.
  6. Apply a average smoke accretion temperature to 150° F for about 3 hours.
  7. Raise the temperature to 160–165° F and abide smoker until an centralized temperature of 154° F (68° C) is obtained.
  8. Shower with algid baptize and adhere them at allowance temperature to alpha cooling.
  9. Store in the refrigerator.

This bulk of alkali cures about 17 lbs. of meat.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages