1.88 kg Water
1.88 kg Ice
242 g Brown Sugar
125 g Kosher Salt
25 g Insta Cure No. 1
4 g Black Pepper
5 g Coriander Seed, WholeOptional
4 g Yellow Mustard Seed, WholeOptional
3 g Pink Peppercorns, WholeOptional
1 Fresh Bay Leaf
1
Add ingredients to water.
2
Heat water until salts and sugar are dissolved, then add ice to chill brine quickly.
3
Chill brine to below 40°F.
4
Inject Butts all over with brine and then let soak in brine for 6-8 days.
5
Use a plate to keep butts submerged under water.
Ingredients
1.88 kg Water
1.88 kg Ice
242 g Brown Sugar
125 g Kosher Salt
25 g Insta Cure No. 1
4 g Black Pepper
5 g Coriander Seed, WholeOptional
4 g Yellow Mustard Seed, WholeOptional
3 g Pink Peppercorns, WholeOptional
1 Fresh Bay Leaf
Directions
1
Add ingredients to water.
2
Heat water until salts and sugar are dissolved, then add ice to chill brine quickly.
3
Chill brine to below 40°F.
4
Inject Butts all over with brine and then let soak in brine for 6-8 days.
5
Use a plate to keep butts submerged under water.