Using http://smokingmeatforums.com/index.php?threads/pops6927s-wet-curing-brine.110799/ I cured a pork shoulder for 14 days and smoked with Hickory until 190° then pulled it like pulled pork.
Pulled Ham using Pops Brine
- Thread starter kilo charlie
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Thank you all! I put some on a few little Hawaiian rolls with some chipotle cheddar cheese last night. Going to make some breakfast burritos for the freezer as well.
flipman77
Fire Starter
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 53
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 25
- Food Safety
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
