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Old 05-15-2012, 05:18 PM   #11
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Quote:
Originally Posted by Bolas De Fraile View Post
Sav fire away with the mohunken recipe please
Ok here ya go.

Savannahsmoker’s Mohunken Pork Brine

2 cups dark brown sugar
2 cups kosher salt
1/4 cup ground ginger
1/4 cup garlic powder
1/4 cup ground cumin
4 Tbsp. of ‘cracked’ black peppercorns
Combine the above in a bowl
Add the below ingredients in a large food grade container or bucket and stir in the ingredients above.
2 Gallons Water
1/2 cup apple cider vinegar
4 good-size ‘branches’ of fresh rosemary
2 Tbsp. of Worcestershire sauce
2 Tbsp. of Tabasco sauce
2 medium-size lemons chopped, squeezed and smashed to release all of their flavors
Simmer until spices are dissolved and refrigerate to a temperature below 40 degrees.
Submerged pork in the brine and refrigerate below 40 degrees for 24 hours.

BTW this is for two pork shoulder so adjust as necessary.
Hope y'all like it.
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Old 05-25-2012, 08:00 AM   #12
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Great pix and awsome looking grub right there!
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Old 05-25-2012, 08:23 AM   #13
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Lovely ... Thanks for posting your photographs and sharing.

Ciao, Have nice wkend.
Margi Cintrano.
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Old 05-25-2012, 12:00 PM   #14
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Just a spectacular post, Savannah !!

We all love a delicious picture story. I'd love to jump through the screen and chow down on that beautiful spread.
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Old 05-28-2012, 03:12 AM   #15
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Sav that mohunken brine is fantastic on porkshoulder, thank you.
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Old 06-02-2012, 11:40 AM   #16
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Quote:
Originally Posted by Bolas De Fraile View Post
Sav that mohunken brine is fantastic on porkshoulder, thank you.
Thanks for the compliment and you are welcome.
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Old 11-14-2012, 07:48 AM   #17
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The pork brine...

Sorry I'm late to this discussion...

Hi..Rich "The Mad Hunky" here... I wnted to address the "bit pricy" comment... actually, Sav you did not use the brine in the most efficient way. There is no need to "float" the meat in a pot... that's just wasting product.

Those 4 chops could have been done in only a pint of brine..about 2-3 tablespoons powder and a pint of water by using a gallon ziplock bag and "burping" the air out so the meat remains covered in the brine. That's all it will take to get the job done!

Glad you enjoyed the results...

If anyone has any q's...drop me a PM :{)
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Old 11-14-2012, 05:45 PM   #18
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That all looks fabulous S
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Old 11-16-2012, 03:55 AM   #19
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Thumbs up very nice

yes looks delicious
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Old 11-16-2012, 05:21 AM   #20
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Sorry I hate pork, but i am sure it would be lovely if you did
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