I pulled the shoulder out of the brine today, will be smoking it tomorrow. I couldn't smell anything bad, the shoulder bone was pinkish in color so I'm assuming the cure did its job with that. I injected it all around the bone.
Lesson learned.. I like doing the 2kg picnic hams better than this big guy. They cure alot faster and take up much less space since they'll fit inside a gallon Ziploc bag with their brine. For the price per pound, I think they are worth it. £0.50 per pound for the pork shoulder compared to £ 1.30ish per pound for the pinics.
I've given three of the picnics away as Christmas gifts after cold smoking for a few hours, then vacuum sealing and simmering in water until IT was 160 and have gotten rave reviews and compliments.
I got 4 more brining now because my wife was insistent that she have more ham lolEdited by Mike W - 12/23/14 at 7:32am