carlcat Yeah, only pump the Cold Phosphate and make sure it is the very first thing that is dissolved into the mix. It takes a lot of mixing to properly dissolve that so if there is anything else already suspended in the water you are going to have a heck of a time. When you are calculating your cover 50% strength brine leave out the phosphate.
Ham brining time
GLwempren last edited by GLwempren
In the videos it is said to brine over night in a cooler or fridge but on the printed instructions it says 5-7 days please advise I was planning on making a ham for thanksgiving dinner
GLwempren If you are using sodium erythorbate then you do not need to hold for more than overnight. Even that is really just so the cure and seasoning can equalize within the meat.
So, if you are using sodium erythorbate then just inject and hold overnight, if you are not using sodium erythorbate then inject and hold for 2-3 days (though as little as 24 hours would be okay but not recommended) and if you are just brining (no injection) hold for 5-7 days.