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Discussion in 'Pork' started by revjcp, Jul 30, 2014.
I can't seem to find an answer on this. How long does a shank need to brine for?
A. What kind of shank?
B. what do you plan to do with said shank?
C. Are you curing it or just brining it?
Ok I just noticed this was in pork. Do you want ham shanks or just smoked pork hocks?
It is in a the brine mix that is found here... http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
So - I guess it is a wet cure brine... I want to brine and then smoke it.
I was not aware there was but one kind of shank... the "forearm" of the pig... that is what I have in the brine. I just need to know when I should remove it.