pork butts to ham

Discussion in 'Pork' started by allen, Apr 25, 2015.

  1. allen

    allen Smoking Fanatic

    I have 2 Bone in Pork Butts, #1 is 7lbs-42oz. and #2 is 7lbs-54oz. I have Morton's T.Q. Br. Sugar, onion pwdr. garlic pwdr. and more spices, seasonings too much to mention, I plan on injecting and dry rub, If the majority of SMF says to wet brine then wet it is, I never made a ham so I need help on the brine and flavoring, I also have Pure Maple Syrup, I need to know this weekend and Memorial day is the planned smoke date, Thanks for all the suggestions and help. 
     
  2. timberjet

    timberjet Master of the Pit

    search for Pop's Brine recipe. It is the goto for most of the clan around here. It is a simple brine with cure.
     

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