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Unread 03-07-2014, 12:43 AM   #1
code3rrt
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Join Date: 08-09-12
Location: Spokane Valley, Washington
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Question 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.

KC
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KC
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.. Reason: clarification
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