• 12servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. enough brown sugar and salt to cover side ribs 50-50 1 ounce of sodium nitrite (prague powder 1 1/4). Variations of seasonings are endless..honey,white pepper,cloves. I use black pepper coarse.

Instructions Jump to Ingredients ↑

  1. you can also inject between ribs equal amounts of 1ounce curing or pickle brine to help speed cure time.7 days covered in pickle cold. soak for a day to dilute salt contentif needed. Cold smoke cut w/hickory oak mix smoke do not exeed 90 deg. cont.

  2. hrs-until color is acheived-dont over do it. remove to cooler and chill for 4-6 hrs.or remove or fillet meat for sliceing and frying or can be grilled to finish even tho cured


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