14 January 2018

Pickled Tongue 

860g tongue

Bruce Aidells' Basic Wet Brine (modified, halved)
2c hot water
230g kosher salt
100g brown sugar
25g pink salt
6c cold water

1/4c (20g) Spice Supreme Pickling Spice

Dissolve salts and sugar in hot water, add cold water and stir in pickling spice. Cure tongue in brine 5 days.

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Smoked Chicken Parts (Smoking Meat by Jeff Phillips, modified)

10 large chicken wings (1515g)

1tsp cayenne
1T salt
1tsp rosemary
1T garlic powder

Sprinkle seasoning on chicken, let rest 30-45 minutes.
Smoke at 225*F-240*F for 3-4 hours.

Smoker target: 250*F
Air temp: 15*F
7 applewood pucks
12:10pm-4:25pm

20 December 2017

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.

Master Pickled Fish Recipe

Master Pickled Fish Recipe


Per quart jar:
1 T pickling spice
2T pickling salt
1c sugar
1 slice onion


Fill jar with cubed fish and cover with vinegar. Keep in refrigerator, shaking twice a day every day for three days, then let sit for an additional two days.

Slow Roasted Pit Ham Master Recipe

Slow Roasted Pit Ham, from The Founding Farmers Cookbook


2T whole juniper berries
7 1/2c cold water
1/2 c packed dark brown sugar
1/4c honey
2 1/2T pink curing salt
4 1/2T kosher salt
2T caraway seeds
15 cloves garlic, minced
1 (9-10# boneless pork butt)


Smash and toast juniper berries. Place in 3-gallon lidded container that will fit in the fridge. Add water, brown sugar, honey, salts, caraway, and garlic. Whisk til salts dissolve. Submerge pork in the brine, cover, and refrigerate for three days.
Heat oven to 300*F. Remove butt from brine and place in roasting pan. Roast for 3-4 hours (12-15min/pound) until internal temperature registers 145*F. Remove ham from oven and rest (tented) for 30 minutes.

15 March 2015

Ham test #1




Recipe from the Founding Farmers Cookbook.


Slow Roasted Pit Ham
1T juniper berries, toasted and crushed
3.75ccold water
1/4c packed brown sugar
1/8c honey
1 1/4T curing salt (#1)
2 1/4T kosher salt
1T caraway seeds
7 cloves garlic, minced
4.5# boneless pork shoulder blade roast




Brined roast for approximately 36 hours (about 8 hours per pound). It was not quite long enough. Next test will be 12 hours per pound. We shall also smoke half of it.