Slow Roasted Pit Ham brine (from Founding Farmers)
7 1/2c water (1800g)
4 1/2T kosher salt (Morton's, 65g)
2 1/2T pink (curing) salt (40g)
2T juniper berries (10g)
1/2c brown sugar (100g)
1/4c honey (85g)
2T caraway seeds (15g)
15 cloves garlic (used one head; didn't count the cloves)
Smash and toast juniper berries, dissolve salts in water. Stir in remaining ingredients. Add a 9-10# boneless pork butt and refrigerate for three days.
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