Brining/curing a pork butt
Can you brine it to long? I'm brining a 10 lb'er, boneless, so that should take 5-6 days I think, but if left in the brine for say 2 weeks, would that be a problem? Or maybe I should say curing, I plan to make ham.
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
Last edited by code3rrt; 03-07-2014 at 01:02 AM..