Search results for query: *

Thanks everyone. I'll try again and report back soon!

Thanks for all the responses! Feel bad the I've wasted about $25 in good product, but I'l try again and try to make heads/tails of cure recipe. What kind of salt is suggested? Just went to the website and at first read, it's not specified. And I take it that while the calculator just says...

Used Kosher Salt

Definitely fresh shanks. Here's the recipe I followed: 5 pounds pork shanks, approx. 1 pound each 1 quart water 7 1/2 ounces salt, 70% brine solution 45 grams brown sugar 30 grams cure #1 Inject shanks with 2 1/4 ounces of brine solution. Place injected shanks into remaining brine mix and...

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?

Mine came out insanely salty. I did follow directions EXACTLY! They look good though![/GALLERY]