- Sep 12, 2016
- 43
- 10
Ok guys, im not doing the go to the store buy a pre cooked presmoked ham for christmas this year i want to do my own. I bought a nice picnic shoulder, 10 lbs, and i know i dont have enough time to get cure and cure the ham. My question is, if i brine my shoulder in a salt, brown sugar pepper garlic and applejuice brine for say 48 hrs, with injecting the brine into the ham all the way to the bone, in several areas give me that nice ham flavor, or am i going to have basically smoked shoulder similar to my regular pulled pork minus paprika?
