I wanted to make a boneless ham from a boneless leg of pork and wanted to know if i could use my waltons dry rub bacon cure and ham seasoning in lieu of waltons ham cure
Brining and smoking a fresh Ham
Waltons recipe calls for pump mixture of 2 Gals. then 50% brine of another 2 gals… 24# ham and 4 gals of water is not going to fit any bucket or brining. Something to me is right. Thanks
Benelli As long as you have your 50% brine mixture all you need to worry about is making sure the ham is fully submerged. There may be some brine left over.