BamsBBQ
Ni pedo
2 lbs pork shoulder or Butt (deboned)
1/3 cup un-sulfured molasses
1/4 cup kosher salt
3/4 cup brown sugar packed
2 Tablespoons liquid smoke
1 Tablespoons garlic powder
1 Tablespoons onion powder
* Cure
* Instacure #1 or Prague Powder #2 or Morton’s Tender Quick and 1 teaspoon sugar /lb meat.
NOTE: Follow manufacturers directions for the Cure you are using 1/3 cup un-sulfured molasses
1/4 cup kosher salt
3/4 cup brown sugar packed
2 Tablespoons liquid smoke
1 Tablespoons garlic powder
1 Tablespoons onion powder
* Cure
* Instacure #1 or Prague Powder #2 or Morton’s Tender Quick and 1 teaspoon sugar /lb meat.
Trim meat removing much of the outside fat.
Mix molasses and liquid smoke, then coat the meat.
Place in a Ziplock bag and add all remaining ingredients.
Let meat cure for 2 weeks turning every few days.
After 2 weeks, rinse with cold water, then allow to sit in cold water 2 hours, drain and pat dry.
Add meat without smoke for 1 hour at 150°F.
Add smoke and bring temperature up to 200°F until the internal temperature of the meat reaches 140°F.Mix molasses and liquid smoke, then coat the meat.
Place in a Ziplock bag and add all remaining ingredients.
Let meat cure for 2 weeks turning every few days.
After 2 weeks, rinse with cold water, then allow to sit in cold water 2 hours, drain and pat dry.
Add meat without smoke for 1 hour at 150°F.
