BBQ Pork Cure

AuthorMatthew Smith
RatingDifficultyBeginner
Tweet
Yields1 Serving
 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.

CategoryCuisineCooking Method

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.

BBQ Pork Cure