Ingredients
-
A lot Sea Salt
-
1/2 Gallon Water
-
1 Heaping Tbs. Whole Grainy Mustard
-
1 Heaping Tbs. Whole Cumin Seed
-
4 Genever Berries (Dried)smashed
-
5 Cloves
-
1/2 Cup Brown Sugar
Description
Directions
|
1
Done
|
Pour the water in a stock pot with all the spices. Bring the water to a boil and add enough salt until the water tastes almost like sea water. |
|
2
Done
|
Stir in the sugar until it dissolves and remove the brine from the heat. Allow for it to cool down completely and add your raw roast. It should be completely submerged. |
|
3
Done
|
Let it brine for 3 days. |
|
4
Done
|
Then on the third day, fire up the smoker and smoke until the pork reaches 160 degrees F internal temperature. Slow smoking will take anywhere from 45 minutes to an hour. |
|
5
Done
|
Allow it to rest about 10-15 minutes after you pull it out of the smoker before you cut into it to keep all the juices from running out. |
