u/jjdresselhaus

Hey Folks!

Looking for a sanity check on something. Wanting to dry cure a pork shoulder in a vacuum bag. I'll then smoke it just like a normal pork shoulder for pulled pork -- but it'll be pulled ham instead.

I've done this before with a wet brine, but wanting to try a dry brine in a vac bag.

Would this calculator work for that? So measurements on a 8lb pork shoulder would be

8lb Pork Shoulder

9g pink salt

90g sea salt.

https://eatcuredmeat.com/calculator/meat-curing-salt-calculator/

Any suggestions for how long? Thinking if it's similar to a wet brine, approximately 10 days.

Cheers and TIA!