Categories Pork Side Summer Grill/Barbecue Molasses Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 1/2 lbs
Number Of Ingredients 10
Steps:
- Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
- Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
- Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
- Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).
- Prepare grill and smoke bacon: See preceding recipe.
- Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.
- Available at The Sausage Maker (888-490-8525).
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