Prague powder
- Thread starter MacSmokin
- Start date
NDKoze
Moderator
You don't "need" the Prague Powder. The only purpose of this is to give the meat the faux smoke ring. It doesn't add to the flavor profile. So, if you don't have it I would not postpone your smoke.
That being said, you should be able to pick it up at most any reputable butcher in smallish 1oz to 4oz packages. Or even better, I ordered this one from Amazon and will be set for Prague Powder for a LONG time:
https://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E
That being said, you should be able to pick it up at most any reputable butcher in smallish 1oz to 4oz packages. Or even better, I ordered this one from Amazon and will be set for Prague Powder for a LONG time:
https://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B008X6KE0E
Thank you for the advise. The 2 7.5lb butts have been soaking since 11 last night. I decided to cook them over night sat for the football games. Would it be to salty if I added Prague powder tomorrow and kept it in brine and would it make a difference with those few hours in the new brine? Currently here is 1 1/8cup of kosher salt in 1 gal
SconnieQ
New member
MacSmokin said:
The prague powder will not add that much salt to your brine, because it is such a small amount. I would go ahead and add it to your brine. There might not be enough time for it to do much, but it wouldn't hurt either. How long were you planning on brining? Sounds like they've been in for about 14 hours already? Are you putting them in the smoker Friday night (for Saturday games) or Saturday night (for Sunday games)?
Hi Kari,
The cure will be coming on sat afternoon. I will put it immediately and put the butts on that night for sun games . Hoping it arrives by noon so I'll have 9 hours or so. It's will be at the 36 hr brine point when I add he cute and a total of 45. If I wash it thoroughly think I'll be fine?
The cure will be coming on sat afternoon. I will put it immediately and put the butts on that night for sun games . Hoping it arrives by noon so I'll have 9 hours or so. It's will be at the 36 hr brine point when I add he cute and a total of 45. If I wash it thoroughly think I'll be fine?
SconnieQ
New member
MacSmokin said:
That sounds like a long time in the brine. I think DM's butt brine only goes for around 15 hours. Unless you are doing an equilibrium brine... but you mentioned 1-1/8 c salt per 1 gallon water, so doesn't sound like it. I think you will want to take your butts out of the brine today, rinse, and refrigerate until ready to smoke. You can put a low salt or no salt rub on them while they are refrigerated.
Unless I am totally missing some new long butt brining procedure? 45 hours? Are you using this recipe/process?
http://smokinitforums.com/index.php?topic=1012.0
DivotMaker
New member
Justin, 36 hours is WAY too long in that brine! Pull it out at 12-14 hours, max, rinse thoroughly and wrap for the fridge until just before smoke time. 36 hours will be way too salty! It's OK to hold it in the fridge, not in the brine.
If you want a smoke ring, rub the meat with Morton's TenderQuick for about 20 minutes before you apply the rub. You can get this at most grocery store. Do NOT use your #1 curing salt directly on the meat. After 20 minutes of TQ, rinse thoroughly, again, and pat dry. Add your yellow mustard binder and rub, then straight in the smoker.
If you want a smoke ring, rub the meat with Morton's TenderQuick for about 20 minutes before you apply the rub. You can get this at most grocery store. Do NOT use your #1 curing salt directly on the meat. After 20 minutes of TQ, rinse thoroughly, again, and pat dry. Add your yellow mustard binder and rub, then straight in the smoker.
DivotMaker
New member
Justin, if it were me, I'd get that butt out of the brine as soon as possible, rinse/wrap & rest in the fridge until smoke time. Then, mustard/rub/smoke. You are making it way too complicated. Try the cure next time - it is NOT essential to a good butt!
