“You can get really delicate flavours with a charcoal flame and natural wood; I love the sweetness and simplicity of how the smoke interacts with the meat.” -Rusty Bowers
Recipe courtesy of Rusty Bowers. You can read more about Rusty in our Lifestyle Magazine.
3.8 Litres of water
3 strips of thick bacon
230 g kosher salt
230 g dark brown sugar
¼ cup (60 ml) whole black pepper
3 each whole cloves
2 cinnamon sticks
1 tsp (5 ml) ground nutmeg
6 sprigs thyme, or 1 tsp (5 ml) dry thyme
4 cloves of garlic, smashed with the side of a chefs knife
In a large pot over medium heat, render bacon for 5 minutes. Add pepper, spices and garlic. Cook until fragrant. Add salt and brown sugar, cover with water and bring to a boil. Simmer until salt and brown sugar dissolve. Cool to room temperature then refrigerate overnight.
Only use the brine when it is very cold! Brine the meat under refrigeration for desired time (see below) and discard the brine when you remove the meat. Pat the meat dry and it is ready to use, no additional seasoning required!
Pork chops (13 mm) = 3 hours
Pork chops (25 mm) = 4 hours
Pork tenderloin = 3 hours
Pork loin roast = 12 hours
Boneless ham (2.6 kg) = 3 days
Set the EGG for direct cooking (no convEGGtor) at 232°C/450°F.
Cook the pork until the internal temperature reaches 63°C/145°F, about 30-45 minutes.
Remove to a platter, cover loosely with foil, and allow it to rest for 10 minutes.