First Pork Shoulder Picnic Ham

Discussion in 'Pork' started by bill ace 350, Oct 31, 2014.

  1. bill ace 350

    bill ace 350 Meat Mopper

    Picked up a 12 pound bone-in Picnic Pork Shoulder.

    Plan on injecting along the bone and curing it in "Pop's Brine".

    Have all the ingredients and will mix the brine in the morning. 

    I have 2 questions, hopefully not too stupid:

    Is it absolutely necessary to remove the skin?

    Anyone have any reccomendations for additional spices to add to the brine?

    I have some McCormick Pickling Spices I would like to try, and was wondering how much to add to a gallon of Pop's brine.

    Thanks in advance.
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Sorry I didnt see this earlier, how did it turn out?
     
  3. bill ace 350

    bill ace 350 Meat Mopper

    Well, it is still in pops brine. Ended up removing the skin. Injected along the bone, thicker parts etc. Has been in about 2 weeks now, will give it one more....
     

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