« Reply #1 on: February 19, 2017, 03:22:41 AM »
I always use a wet brine.. to a gal of water
1-cup kosher salt
1-cup Brown sugar
1-tbs pink salt
1- jar ( 2 oz McCormicks) pickling spices
When the brine is room temp , the meat goes into my
Bucket and into the fridge for 8-10 days. ( turning every day)
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