Bone in Boston butts were on sale for $.99/lb, so I picked up two totaling 23lbs. I deboned one and removed a roast to use for this. The roast was 3lbs 10oz (1738.8 grams). I used 3% of meat weight of salt (52 grams), 1 Tbsp black pepper (6 grams), .25% of meat weight instacure#2 (4 grams). Combined ingredients and thoroughly rubbed ensureing complete coverage. I then vac sealed it. It will remain like this for 2 weeks (12/31/14). I will then remove, rinse, dry & put in an UMAI drysteak bag for evaporative weight loss. I will be looking for a 35 - 40% reduction in weight. This should take 4 to 8 weeks.
The remainder of the butt, as well as the unmolested butt, went into an equilibrium brine as follows:
8455 grams of meat
6.25% cure = 21 grams instacure#1
2% salt = 149 grams kosher salt
1% sugar = 85 grams brown sugar
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cayanne
1 tsp ancho chile powder
1 tsp chipolte chile powder
1/3 cup cider vinegar
All was disolved in two cups of water then ice was added to cool. Total amount of ice & water amounted to 8500 grams. The weight of the meat & spices should equal the weight of the water & ice. I will let this brine for 3 - 5 days. It really doesnt matter, as long as it gets a few days, because it can not be overbrined since this is an Equillibrium brine. Pulled pork next week!