Realistically for me, i use as much of the cure as i can and throw out the rest. Customers need/expect consistancy and keeping a cure for a couple days with the erthorbate “may” change that. Ive never tested it because i dont want to throw out a whole ham or picnic. So i cant fully answer your question.
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.