What the Title Says
Jun. 11th, 2018 08:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Brined Smoked Pork with Potatoes and Cabbage.
3 lbs boneless pork shoulder
2.5 gallons (40 cups) water
1 cup salt
3/4 cup sugar
2 bay leaves
a few peppercorns
1 clove
6 allspice berries
2 small dried chili peppers
3 garlic cloves, peeled and minced (Ha! I used... more.)
1 Tbsp thyme
Place water in a large, non-reactive container that will hold the meat and brine. (I generally use a 5-gallon Ziploc, partly because I can throw it away afterwards.) Stir in the salt and sugar. Slightly crush and mix in the other brine ingredients. Add the pork, weighting it down as needed to keep it submerged. Refrigerate for 5-8 days.
Remove the pork, rinse off and pat dry, and cold-smoke for several hours.
(smoked pork butt from above)
3 Tbsp brown sugar
1 medium to large cabbage, cut into 8 wedges
5 black peppercorns (That number seems oddly specific.)
6 medium potatoes, peeled but left whole (I used new potatoes, so did not peel.)
Place smoked pork butt in a Dutch oven. Add water to cover and add brown sugar. Cover and bring to a boil. Simmer for an hour until half done (Note: 40 min per pound total).
Add the cabbage and pepper. Bring back to a boil, reduce heat, and continue to simmer.
30 minutes before end of cooking time, add the potatoes. Return to a boil, then simmer until the meat and potatoes are tender.
Drain, reserving liquid for another use such as soup. Slice the meat and arrange it on a platter with the cabbage and potatoes.
What worked: This was very good. It was like corned beef and cabbage, but unlike most corned beeves it wasn't too salty. We yummed it right up.
Despite the planning and time involved, it was easy to make.
What didn't: The red cabbage we had from the CSA was small, so it was somewhat overwhelmed. Frankly it got overcooked - I think it doesn't need anywhere near as much time as the potatoes and when I make corned beef I like my cabbage to have a little tooth remaining. It also turned the braising liquid black (which amused us).
I couldn't really taste any smoke. That may be because I cold-smoked it along with hanging sausages, so the pork butt was farther up in the smoker and didn't get a chance to absorb as much. The wife did catch a bit.
Will I make it again? Sure. Although I will wait for cooler weather to try making soup - the liquid is in a Ziploc in the freezer.
3 lbs boneless pork shoulder
2.5 gallons (40 cups) water
1 cup salt
3/4 cup sugar
2 bay leaves
a few peppercorns
1 clove
6 allspice berries
2 small dried chili peppers
3 garlic cloves, peeled and minced (Ha! I used... more.)
1 Tbsp thyme
Place water in a large, non-reactive container that will hold the meat and brine. (I generally use a 5-gallon Ziploc, partly because I can throw it away afterwards.) Stir in the salt and sugar. Slightly crush and mix in the other brine ingredients. Add the pork, weighting it down as needed to keep it submerged. Refrigerate for 5-8 days.
Remove the pork, rinse off and pat dry, and cold-smoke for several hours.
(smoked pork butt from above)
3 Tbsp brown sugar
1 medium to large cabbage, cut into 8 wedges
5 black peppercorns (That number seems oddly specific.)
6 medium potatoes, peeled but left whole (I used new potatoes, so did not peel.)
Place smoked pork butt in a Dutch oven. Add water to cover and add brown sugar. Cover and bring to a boil. Simmer for an hour until half done (Note: 40 min per pound total).
Add the cabbage and pepper. Bring back to a boil, reduce heat, and continue to simmer.
30 minutes before end of cooking time, add the potatoes. Return to a boil, then simmer until the meat and potatoes are tender.
Drain, reserving liquid for another use such as soup. Slice the meat and arrange it on a platter with the cabbage and potatoes.
What worked: This was very good. It was like corned beef and cabbage, but unlike most corned beeves it wasn't too salty. We yummed it right up.
Despite the planning and time involved, it was easy to make.
What didn't: The red cabbage we had from the CSA was small, so it was somewhat overwhelmed. Frankly it got overcooked - I think it doesn't need anywhere near as much time as the potatoes and when I make corned beef I like my cabbage to have a little tooth remaining. It also turned the braising liquid black (which amused us).
I couldn't really taste any smoke. That may be because I cold-smoked it along with hanging sausages, so the pork butt was farther up in the smoker and didn't get a chance to absorb as much. The wife did catch a bit.
Will I make it again? Sure. Although I will wait for cooler weather to try making soup - the liquid is in a Ziploc in the freezer.
