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I used an equilibrium mixture to dry brine a pork shoulder and vacuum bagged it. It was steamed for three hours, sliced thin for some sandwiches, and darn it was good. I have picked up great tips from a lot of you guys!
I used an equilibrium mixture to dry brine a pork shoulder and vacuum bagged it. It was steamed for three hours, sliced thin for some sandwiches, and darn it was good. I have picked up great tips from a lot of you guys!