Pork Butt Brine

This brine works with most pork products.

1/2 cup Kosher salt
1/2 cup dark brown sugar, firmly packed
1/4 cup granulated garlic
1 gallon of ice water, with ice

Rinse pork and put into plastic container.
Mix salt, sugar and garlic and mix into water.
Pour over pork.
Allow to sit in the refrigerator for up to five days.
Drain, rinse.

Lightly salt meat and cover with iced water, with ice, and return to refrigerator.

Let sit for up to three days.

Remove and rinse and dry.
Meat is ready to smoke.

Silversmith and Lapidary