Fellow members, I thought I should share a monumental screw up with the forum, if only to prevent similar errors ! The pictured pork shoulder was brined, injected, salt, sugar, #1 and some spices for five days. Smoked @ 225 for five hours. Looked, tasted just wonderful. As I proceeded to section it for freezing, I came upon a vein of grey/black following a seam of different muscle, no smell, but looked dangerous, so the lot went into the bin. I then remembered during preparation, that the #1 cure wasn't added to the brine. I added it, but didn't re inject the meat, thinking that it will penetrate anyway. Wrong ! Maybe another day in the brine would have done it..........