Pea Meal Bacon Recipe [General]
2018 Apr 21
This is the brine recipe that is in Rhulman and Polcyn's book Charcuterie. While I have not tried this recipe, I have had great success with others in the book.
1 gallon water
1 and a half cup water
1 cup sugar
6 teaspoons pink salt
1 large bunch of sage
1 bunch of fresh thyme
2 garlic cloves, peeled and lightly smashed
The recipe calls for soaking a 4lb pork boneless pork loin in the brine for 48 hours. Then, you rinse if and let it sit uncovered in the fridge for 12 to 24 hours before hot smoking it.
1 gallon water
1 and a half cup water
1 cup sugar
6 teaspoons pink salt
1 large bunch of sage
1 bunch of fresh thyme
2 garlic cloves, peeled and lightly smashed
The recipe calls for soaking a 4lb pork boneless pork loin in the brine for 48 hours. Then, you rinse if and let it sit uncovered in the fridge for 12 to 24 hours before hot smoking it.
Tree Pug