Q on Pop's brine, and injecting.

Discussion in 'Pork' started by mowin, Nov 3, 2015.

  1. mowin

    mowin Master of the Pit

    I picked up a 3.51# boneless pork shoulder picnic for a try at making a ham It's around 4" thick. So I'm assuming I need to inject as well as brine. I think the standard injection is 10% of the meats weight. Correct?

    Next q is, when I mix up the pops brine 1 gal water to 1 Tbs #1, do I take that 10% from the brine, or do I mix up the 10% separately?

    Q # 3, plan on putting 1/3 cup kosher salt and 1/3 cup dark brown sugar in the brine. What other spices are recommended?

    Thanks in advance.

     
    Last edited: Nov 3, 2015
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
  3. mowin

    mowin Master of the Pit

    Thanks Jimmy.

    1 more question. How long shou I leave it in the brine? I was thinking 10-12 days?
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That should be more than sufficient. You have a good plan...JJ
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

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