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1
Mix all of the ingredients in a bowl except apple juice, pork, and applewood.
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2
Set aside.
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3
Place the Boston butt in a storage container or Ziploc bag.
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4
Pour the wet cure over the pork.
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5
Using your hands, make sure the pork is completely coated.
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6
Place a lid on the container and store in the refrigerator for one week, turning the pork once a day.
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7
Smoke the pork at 200F to an internal temperature of 152F.
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8
Spray the pork with the apple juice once an hour.
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9
Wrap in aluminum foil and let rest in the refrigerator over night.
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10
You can eat the bacon as is or fry it up.
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11
* Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus.
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12
They usually contain sodium nitrite which serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat.
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Many also contain red dye that makes them pink to prevent them from being confused with common table salt.
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14
Curing salts are not to be confused with Himalayan pink salt, which is pure salt with trace elements that give it a pink color.
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15
The human digestive system manufactures nitrites naturally, which is thought to help prevent botulism, which would thrive in the anaerobic conditions and temperature range of the digestive system.
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However, it is important to note that large amounts of sodium nitrite can be hazardous to your health or even be lethal.
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17
The FDA deems sodium nitrite as safe used in the proper proportion.
