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.
Departing Contestant Regular Contributors
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
RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansas
What IT are you smoking it to?
folsomwestreplied to Departing Contestant on last edited by
Departing Contestant it was injected in a typical stitch, equally down sides and several ends.
Departing Contestant Regular Contributorsreplied to folsomwest on last edited by
folsomwest you should be fine with 5 - 7 days