Collar Butt Porkstrami
Servings: 4
Prep Time: 40 minutes
Ingredients
118 ml vegetable oil
16 grams coriander (ground)
19 grams black pepper
55 grams smoked paprika
2.84 liters cold water
0.58 kilograms kosher salt
73 grams pink salt (#1 cure)
200 grams sugar
110 grams light brown sugar
118 ml honey
2 Tbsp. pickling spice
2 Tbsp. coriander seed
2 Tbsp. mustard seed
68 grams garlic (minced)
1. Combine all ingredients except pork and ice water for brine and bring to a boil. Remove from heat, add ice and let cool. Add pork and submerge for 5 days.
2. Remove pork from brine and pat dry. Rub with oil and spices and smoke at 275F until internal temperature reaches 160F.
3. Cool and slice and reheat as needed.
Courtesy of the National Pork Board, Des Moines, Iowa.