I couldn't find a specific recipe for brining a couple of nine pound picnic hams on this site. I've got this one from the makers of my smoker, PS Seasonings:
●3 1/2 Gallons Water 38-40 degrees F
●3 lbs. Pickling Salt
●10 oz. Sugar
●10 oz. Pink Speed Cure
I'll add a 2oz. bottle of Mapeline to the mix and inject 10% (14-15oz.) of the solution into each ham, then cover with the remaining brine and refrigerate for 6-7 days before smoking. Just wondering, that sounds like a awful lot of Instacure #1 to me in relation to CW's brining recipe for pork loin. I need a little back-up for more confidence in this. RAY
Brining Question
- sawhorseray
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Brining Question
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- Butterbean
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- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA