So my meat saw finally arrived via Amazon. I hacked off the hock portion of the pork shoulder, skinned, and trimmed it up enough to fit in the fridge. Got it into pop's brine along with a spice jars worth of pickling spice, 20 whole cloves and a tbsp of cinnamon (I took a quart of water and simmered the spices for 20 minutes and let it cool first then mixed up the gallon recipe with 3 quarts of ice water)
I injected it with as much as it could take of the brine. Now it'll sit until December 23. Who else is getting ready for Christmas dinner?
I injected it with as much as it could take of the brine. Now it'll sit until December 23. Who else is getting ready for Christmas dinner?