PicklePals, I need your help again . . . I want to make food52'er Kevin's Pork Brined in Cider with Apples .http://www.food52.com/recipes...
but have a five-pound shoulder instead of the 2.5 in his recipe. How do I adjust the brining ingredient quantities for this size roast? Should the brining time period be any different? Any other adjustments to the recipe? I'm making this tomorrow!! Thanks so much. You all are the best. ;o)
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