<![CDATA[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

]]>https://waltonsdev.nodebb.com/topic/2151/brining-and-smoking-a-fresh-hamRSS for NodeSun, 13 Sep 2026 20:20:08 GMTFri, 28 Feb 2020 21:21:12 GMT60<![CDATA[Reply to Brining and smoking a fresh Ham on Fri, 28 Feb 2020 22:22:39 GMT]]>Benelli Yeah don’t worry about using all the 50% solution just make sure they are all submerged like Joe Hell said

]]>https://waltonsdev.nodebb.com/post/14069https://waltonsdev.nodebb.com/post/14069Fri, 28 Feb 2020 22:22:39 GMT<![CDATA[Reply to Brining and smoking a fresh Ham on Fri, 28 Feb 2020 21:28:02 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/14061https://waltonsdev.nodebb.com/post/14061Fri, 28 Feb 2020 21:28:02 GMT