Got a pork lion brining. I left little
Bit of fat as I like it ….
Followed
SmokinEdge
method 10% water 1.5% salt .75% sugar .25% cure 1 …. I added SE .05% and California ham spice at .2% …. Got everything injected as evenly as I could 10% water wasn’t as much as I thought it would be for this 7lb loin….. I covered it and in the fridge for 2 weeks ill smoke it to
Fully cooked and cut it up for deli meat.. be back in 2 weeks
Bit of fat as I like it ….
Followed

Fully cooked and cut it up for deli meat.. be back in 2 weeks