• 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

  • Team Blue Admin Walton's Employee Power User

    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.

Suggested Topics

  • 8
  • 10
  • 5
  • 8
  • 8

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.