Alright, I'm going to try a picnic ham. I ordered a shoulder (along with a belly for bacon) from a local butcher and picked it up on the way home from work today. I'm going to use Pop's brine:
for every 1 gallon of water, add:
1/2 cup sea salt
1 cup granulated sugar
1 cup brown sugar
1 oz cure no. 1 pink salt
stir thoroughly until clear amber color, pour over meat. I injected it in several locations along the bone, from the top and from the bottom. I put it in the brine bucket and weighed it down with a gallon ziploc bag.
The only thing I'm worried about is its size, it's only about 5 1/2 lbs. There's not going to be much meat on it, but for my first time that's probably ok. I'll only be wasting $10.28 if it goes pear shaped.
Here are the pictures. I trimmed of the skin, I have that in the fridge because I'm not really sure what to do with it.
See you in about 3-4 weeks.
Edited by WaywardSwede - 11/26/13 at 5:23am