Picked up a 12 pound bone-in Picnic Pork Shoulder.
Plan on injecting along the bone and curing it in "Pop's Brine".
Have all the ingredients and will mix the brine in the morning.
I have 2 questions, hopefully not too stupid:
Is it absolutely necessary to remove the skin?
Anyone have any reccomendations for additional spices to add to the brine?
I have some McCormick Pickling Spices I would like to try, and was wondering how much to add to a gallon of Pop's brine.
Thanks in advance.