I have a boneless pork shoulder (2.85lbs) I wish to cure as ham and to test Davomak's injection method, but I do NOT wish to use veg stock (never found a brand of commercial stock of any kind I like), so I'll use water instead of stock in this initial test.
My question (and yes, I have one!) is this...if I were to add spices to the water (say, maybe a TBSP of pickling spice), bring to a boil, steep, cool, STRAIN, and THEN add the remaining ingredients for injection, would that work or would I be ruining a perfectly good piece of meat?
My gut tells me it'll be fine, but just making sure.
Thanks!
BTW, I didn't know Dave had passed and was sad to hear it.
RIP Dave.
My question (and yes, I have one!) is this...if I were to add spices to the water (say, maybe a TBSP of pickling spice), bring to a boil, steep, cool, STRAIN, and THEN add the remaining ingredients for injection, would that work or would I be ruining a perfectly good piece of meat?
My gut tells me it'll be fine, but just making sure.
Thanks!
BTW, I didn't know Dave had passed and was sad to hear it.
RIP Dave.