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.
Related Categories: Meats,
Ingredients:White wine 250ml Water 1.5L Bay leaves 2 pieces Fresh thyme 1 sprig Fresh marjoram 1 sprig Juniper berries 5g Salt 250g Black peppercorns 15g Curing salt 15g