On Sun, 10 Apr 2011 14:04:30 -0700, Paul M. Cook wrote:

> Much learned from the first attempt. This time I found some sour
> tangerines. Nice green peels. I am using double the salt, two
> tablespoons. Unlike the last attempt I see something different has
> happened. After 12 hours I rotated the meat in the marinade and noticed the
> fat and skin had shrunk quite a bit. Today, 12 hours later I took meat out
> to cook and the skin had expanded more than double the original size. The
> slits I had cut in the skin now looked like a swollen pineapple. So the
> salt really did draw moisture into the meat as Alton Brown taught. I
> watched some YouTube videos and decided to cook at 400F for the first hour
> then only 5 hours at 250 rather than 7. I am aiming for a moist, deeply
> flavored meat like my favorite Cuban restaurant serves.
>
> We'll know soon.

Fat and skin of what shrunk? What marinade? Skin expands? What
moisture? And why are you cooking by time instead of internal
temperature? WTF are you talking about?