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Smoked Pork Buttons,”The Curing”

Hello again, today is Day 1 in the process of getting ready for a Mother’s Day BBQ ,of which the Pork Buttons will be featured . I’ve decided to go plain and simple on this batch ,straight out brine with whole Cloves.

buttons in brine
buttons in brine
submerged buttons ready for the fridge
submerged buttons ready for the fridge
2 Kg Pork Buttons,Cure,Whole Cloves,Deep Bowl
2 Kg Pork Buttons,Cure,Whole Cloves,Deep Bowl

 

Like i said “plain and simple”  Rinse off a 2 kg package of buttons,place in deep bowl ,made 2L of brine as per instructions on the bag, sprinkle a teaspoon of whole cloves over the buttons and pour on the brine. Make sure you make enough brine to keep your meat completely submerged. I find that upside down French White lids work great,they submerge the meat and let all the air out. Now off to the fridge to sit till Sunday morning . In the mean time a bag of Sugar Maple Charcoal patiently awaits it fate.

Until Sunday , Good Smoking,

Eldon

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