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G
Curing and Smoking Pork Shanks
Used Pop’s brine 5 days, rinsed for an hour, dried at room temp for 8 hours. Smoked to 150, took 7-8 hours raising temp 10 degrees until done. They were unbelievably salty!! I hate store bought ham hocks, want my own shanks. They look pretty though. Any thoughts?
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