Brine for smoked ham
The youtube video says you can smoke the ham after 24 hours. The recipe says 5-7 days. Which is true!?
jycangelica Sorry for the confusion…
Both may be actually correct.
If you are injecting, we recommend holding overnight (12-24 hours is fine) in a 50% diluted solution of the brine, and then smoking the after that.
If you are only brining and not injecting, then you should hold for 5-7 days, then smoke it.
You can read the full instructions in our recipe here:
When you get to the “process” section, follow either the “Injection” instructions or the “Brining” instructions, but not both.
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