When should I take ham out of brine
-
I need to know how long to keep a ham in the brine when I have also injected. This is a very simple cured ham without phosphate, suregel, spice, sodium erythrobate etc. Just Country Brown Sugar Cure.
Using 2lbs of Country Brown Sugar Cure from Waltons in 1 gallon of water. I pumped it to 10% of green weight. I put it in a bag with a cover brine that I made using the leftover pump solution 2lbs/Gallon and added additional water equal to the that weight (essentially now a 50% solution)
Being as I pumped it and am also covering how long should I keep it in the fridge before smoking it? I’ve read different times and my main concern is making sure it is cured.
Thanks so much.
-
Hold in the refridgerator for 5 to 7 days. Rinse, net and then hang in smokehouse. the main concern is the stitch process for injecting. did you get the bones, knuckles and thicker muscles well covered
-
What IT are you smoking it to?
-
Departing Contestant it was injected in a typical stitch, equally down sides and several ends.
-
folsomwest you should be fine with 5 - 7 days
