To make enough brine for 10 pounds of pork belly combine 2 C Kosher salt 2 C sugar 8 oz blackstrap molasses 2 T ground black pepper 2 quarts apple cider and 2 quarts water in a large pot. Combine molasses pickling salt and water in a 6-quart polycarbonate food storage container.

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The next morning we drained it covered it in the spices and then put it in the slow cooker.

Alton brown pork brine. Whisk the brine in a large container Alton used a small plastic cooler until the salt has dissolved. Combine the vinegar jalepeno red chile flakes salt brown sugar and honey in a large saucepot and bring to a simmer. Add the pork butt to the brine and weigh down with a zip-top bag filled with 2 cups of the brine to make sure it is completely submerged.

Place 1 cup of the salt the brown sugar peppercorns mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Brine the pork in the fridge overnight 12 hours in 1 ½ cups of non iodized table salt what is pickling salt anyways and enough water to submerge it in the crock pot bowl. In a 1- or 2-gallon plastic covered container or heavy zip-top plastic bag place the salt brown sugar peppercorns and mustard powder.

Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Cook until all of the solids are dissolved.

Place your pork into the brine fat side up ensuring that it is fully submerged in the brine I had to weigh mine down. Add Boston butt making sure it is completely submerged in brine cover and let sit in refrigerator for a. Add the chops and make sure they are submerged in the brine.

Place the water salt and molasses in a 12-quart container and stir until the salt dissolves. Add the water and submerge pork. 2 C Kosher salt 2 C sugar 8 oz molasses.

We had it on low for an hour then on high for the remaining time. Refrigerate the brining pork for 8-12 hours.

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