-Take your pork butt and pat it dryyy. Remove the bone if it’s bone-in. Trim any excess fat and tie it up if needed for even brining.
-In a large pot, combine the water, kosher salt, sugar, and pink salt. Heat gently until fully dissolved, then remove from heat.
-Pour the hot brine into your brining vessel and add the 2 quarts of ice water to cool it down.
-Submerge the pork butt in the brine. Cover and refrigerate for 7 days. Move the meat around and check daily.
-On the last day, remove the pork from the brine and rinse it under cold water. Set it on a wire rack and let it sit uncovered in the fridge for 24 hours.
-Fire up the pit to 150°F with a log of post oak. Smoke the pork for 4 hours, then raise the temperature to 250°F and smoke for another 2 hours, or until the internal temperature reaches 150°F.
-Remove the bacon from the smoker, wrap it up, and chill in the fridge for a few hours until cold.
-Once chilled, slice the bacon as thick or thin as you prefer using a meat slicer.
-Cook the sliced bacon in a pan until crisp and ready for your BLT.
White Bread
Instructions:
-In the bowl of a stand mixer fitted with a dough hook, combine water, milk, yeast, and sugar. Let sit briefly until the yeast starts to activate.
-Add in bread flour, dough conditioner, and salt. Mix until a shaggy dough forms.
-Add the softened butter and knead for 6–8 minutes until the dough is smooth and elastic.
-Transfer to a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours or until doubled.
-Punch down the dough to remove air, roll it out, then form into a tight log. Pinch the seam to seal.
-Grease a loaf pan, place the dough inside, cover, and let rise for another 30 minutes.
-Bake at 350°F for about 30 minutes or until the loaf is golden and sounds hollow when tapped.
-Turn the bread out onto a wire rack and let cool completely before slicing.
Homemade Basil Mayo
Instructions:
-In a blender, combine the egg, garlic, Dijon mustard, lemon juice, and a splash of water.
-Add the fresh basil leaves.
-With the blender running, slowly drizzle in the neutral oil until the mayo thickens and emulsifies.
-Season with a pinch of salt and adjust lemon or basil to taste.
Assemble Your BLT
