Ground up 10 pounds pork butt using fine plate grinding once.
1/2 cup of water
2 tsp of cure #1
8 tsp pickling salt
1.4 oz Dark Brown Sugar
1 cup honey or 12.5 oz
1 tsp liquid smoke
Mixed the cure into the water until dissolved. Added the salt and mixed until dissolved. Then in goes the Brown Sugar and mixed until dissolved. Then added the liquid smoke and gave it a nice stir. Then poured the mix into the measuring cup that held the honey and stirred it up until well blended.
Poured the mix into the meat tub and hand mixed the pork until all the liquid was adsorbed and well blended. Then transferred the mix into a bowl that has a tight fitting lid and into the fridge for a few day to cure and hopefully develop a nice sweet honey hammy taste.
These will be stuffed into chubs and smoked for 3 hrs using ……wait for it…….Hickory
This is a variation of what I made a week or so ago and what Cliff made. I was not real happy with curing the pork strips in Morton’s Tender Quick however they did turn out dang good.
Meat all mixed up and going on vacation for a few days in the fridge.
Be back in a few days when it is time to stuff and smoke.