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Yes. I injected and submerged in: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda® 1 cup brown sugar or Splenda® brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over...

Great, im going to soak it overnight to get some of the saltiness out and smoke it tomorrow. Using an electric smoker for this one. Gonna set it at 200 and pull the ham at 145. That sound right?

Ok just took the pork out of the brine and sliced off a small piece to fry up How does it look:

Ok. Pork shoulder in new brine and injected with cure as well. No pics yet but i will have pleanty when i smoke it in 14 days. Now, back to putting together my very first Weber Kettle!

Thanks guys, I'm going to discard the old brine and NOT put the pink salt into it when it's hot. As per Dave's link I'm also going to inject it with brine. Looking to throw it on the smoker 6/30

Hello, this is my first time posting. I've made bacon before using a dry cure but this is my first time using a wet cure. (I just saw Pop's recipe and I'll use that in the future) So I made the cure two days ago and put 7.5 lb pork shoulder in the brine however I put the Prague#1 in (plus the...