- Oct 14, 2017
- 561
- 295
I decided a while back that if corned beef is good then corned pork couldn’t be bad either. Had my meat dept debone a 10lb shoulder and injected and soaked in pops brine with 3 Tbls of crushed and toasted pickling spice for 12 days.
http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt
After the soak in the fridge I rinsed, then submerged in clean water and added another 3 tbls of pickling spice and brought to a boil, reduced heat and continued to cook for about 3 hrs total. Sliced some and threw it on some buttered marbled rye bread with some thousand island dressing, sauerkraut, and baby swiss cheese and threw it on the panini press. Sandwich perfection! This was a winner for sure and corned pork is just as good as I expected it to be!
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