Collar Butt Porkstrami

• 1/2 cup vegetable oil
• 1 cup coriander ground
• 1/2 cup black pepper
• 1/2 cup smoked paprika
• 3 quarts cold water
• 2 cups kosher salt
• 1/4 cup pink salt #1 cure
• 1 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup honey
• 2 tablespoons pickling spice
• 2 tablespoons coriander seed
• 2 tablespoons mustard seed
• 1/2 cup garlic minced

1. 1. Combine all ingredients except pork and ice water for brine and bring to a boil. Remove from heat, add ice and let cool. Add pork and submerge for 5 days
2. 2. Remove pork from brine and pat dry. Rub with oil and spices and smoke at 275F until internal temperature reaches 160F
3. 3. Cool and slice, and reheat as needed.

vegetable oil, coriander ground, black pepper, paprika, cold water, kosher salt, pink salt, sugar, light brown sugar, honey, pickling spice, coriander seed, garlic

Taken from www.yummly.com/recipe/Collar-Butt-Porkstrami-2255122 (may not work)