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Shank Brine Time
- Thread starter revjcp
- Start date
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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?
Ok I just noticed this was in pork. Do you want ham shanks or just smoked pork hocks?
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.
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