Ingredients: 1 gallon water 1.5 cups kosher salt 1 cup brown sugar 8 tsp pink curing salt 1 cup dark maple syrup 2 Tbsp sage 1 Tbsp thyme 2 cloves garlic 4 lbs pork loin Instructions: Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and refrigerate until chilled… Continue reading Canadian Bacon
Category: method-smoker
Beef Brisket (smoked)
Notes: I have always cooked very low and slow at 225 degrees. I have tried higher temperatures like 275 but I think it dries out the meat. I prefer to cook USDA Choice and not USDA Prime brisket. Brisket meat is fatty already and Prime cuts end up with too much fat that must be… Continue reading Beef Brisket (smoked)