Sams club had some good deals on pork this week, $1.46/lb for loins and $1.58/lb for shoulders. Trying CB for the first time, the shoulders will be boned out and made into ham for christmas.
Made up a batch of pops brine
4 gal cold water
4 cups kosher salt
4 cups dark brown sugar
2 cups white sugar
2 cups sage honey
4Tbsp cure #1
Trimmed the loins and cut them into manageable pieces.
Deboned the shoulders, tied them up and injected them 10% by weight with brine.
All situated and ready for the long haul.
Into the fridge for a couple weeks.
Updates in a bit, wish me luck.