Sams club had some good deals on pork this week, $1.46/lb for loins and $1.58/lb for shoulders. Trying CB for the first time, the shoulders will be boned out and made into ham for christmas. Made up a batch of pops brine 4 gal cold water 4 cups kosher salt 4 cups dark brown sugar 2 cups white sugar 2 cups sage honey 4Tbsp cure #1 Trimmed the loins and cut them into manageable pieces. Deboned the shoulders, tied them up and injected them 10% by weight with brine. All situated and ready for the long haul. Into the fridge for a couple weeks. Updates in a bit, wish me luck.