1. In a large stock pot, combine all the brine ingredients. Bring to a simmer until salts have dissolved. Cool immediately. 2. Submerge the pork in the liquid and refrigerate for 5-7 days. 3. Drain the pork and hang in the chiller overnight until dry. 4. Smoke at 120 degrees F for 3 hours.
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Related Categories:   Meats,  


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