Shank Brine Time
- Thread starter revjcp
- 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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
A. What kind of shank?
B. what do you plan to do with said shank?
C. Are you curing it or just brining it?
B. what do you plan to do with said shank?
C. Are you curing it or just brining it?
It is in a the brine mix that is found here... http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
So - I guess it is a wet cure brine... I want to brine and then smoke it.
I was not aware there was but one kind of shank... the "forearm" of the pig... that is what I have in the brine. I just need to know when I should remove it.
So - I guess it is a wet cure brine... I want to brine and then smoke it.
I was not aware there was but one kind of shank... the "forearm" of the pig... that is what I have in the brine. I just need to know when I should remove it.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Damn dishwasher....
- Started by Steve H
- Replies: 53
- Blowing Smoke Around the Smoker.
-
Well, after all of these years, I finally did it.
- Started by forktender
- Replies: 43
- General Discussion
-
Featured It's all fun and games until your kid decides she's coming for your crown.
- Started by Quiganomics
- Replies: 41
- General Discussion
-
Boneless ham ideas.
- Started by Steve H
- Replies: 30
- General Discussion
-
Double smoked hams X two
- Started by Brokenhandle
- Replies: 27
- Pork
