Hey fellas. Going to do a pork shoulder over the holidays. Question - if I dry brine the shoulder overnight (approx 1/2 tsp per pound of meat) - will an injection solution containing high amounts of sodium produce excessively salty meat? Any other tips appreciated. Thanks.
This is the injection solution that I was thinking about using but am open to other suggestions: https://www.amazon.com/gp/product/B0...EDKI8BTD&psc=1
This is the injection solution that I was thinking about using but am open to other suggestions: https://www.amazon.com/gp/product/B0...EDKI8BTD&psc=1
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