- Dec 28, 2013
- 2,126
- 1,799
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.
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.