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pork butts to ham

post #1 of 3
Thread Starter 

I have 2 Bone in Pork Butts, #1 is 7lbs-42oz. and #2 is 7lbs-54oz. I have Morton's T.Q. Br. Sugar, onion pwdr. garlic pwdr. and more spices, seasonings too much to mention, I plan on injecting and dry rub, If the majority of SMF says to wet brine then wet it is, I never made a ham so I need help on the brine and flavoring, I also have Pure Maple Syrup, I need to know this weekend and Memorial day is the planned smoke date, Thanks for all the suggestions and help. 

post #2 of 3

search for Pop's Brine recipe. It is the goto for most of the clan around here. It is a simple brine with cure.

post #3 of 3
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