Smoked Pork Butt

Smoked Pork Butt

Pork butt, boneless or with bone2.7 kg6 lb.
Ingredients per 1000g (1 kg) of meat
60° SAL brine:
water3.9 kg1 gal
salt0.72 kg1.6 lb.
Cure #1120 g4.2 oz.
sugar42 g1.5 oz.
  1. Mix all ingredients in 1 qt of cold water (40° F, 4° C), then spray pump pork butts to 10% of the green (original) weight.
  2. Leave butts in the remaining brine for 3 - 4 days in a refrigerator.
  3. Take them out, wash briefly with cold water and let drain.
  4. Place butts in stockinette bag or hang them on hooks.
  5. Hang them in a preheated to 130° F (54° C) smokehouse for 2-3 hours until dry.
  6. Apply a medium smoke increasing temperature to 150° F for about 3 hours.
  7. Raise the temperature to 160–165° F and continue smoking until an internal temperature of 154° F (68° C) is obtained.
  8. Shower with cold water and hang them at room temperature to start cooling.
  9. Store in the refrigerator.

This amount of brine cures about 17 lbs. of meat.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages