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First Pork Shoulder Picnic Ham

post #1 of 3
Thread Starter 

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.

post #2 of 3

Sorry I didnt see this earlier, how did it turn out?

post #3 of 3
Thread Starter 
Well, it is still in pops brine. Ended up removing the skin. Injected along the bone, thicker parts etc. Has been in about 2 weeks now, will give it one more....
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