Boneless Pork Shoulder Picnic Roast

[bill ace 350]

Picked up 2 Boneless Pork Shoulder Picnic Roasts at the commissary today, that I want to cure into "Ham"

I have done this before, using Pop's Brine with some cloves, pickling spice etc.

Read the packaging, and realized it said "Contains up to an 8% solution of water and salt."

I normally uses between 1/2 and 2/3 a cup of Kosher Salt in Pop's Brine...

Any of you experts have any recommendations on how much salt I should add to my brine, taking into account there is already some salt in the product?

Both roasts weigh around 4 pounds, and I was planning on injecting them as well, to shorten the time in the brine.

Advice/comments appreciated.

 

[crazzycajun]

I believe pops brine uses the equilibrium method that allows only so much brine to enter the meat. It’s been along day so hopefully someone smarter than me will be along shortly