Brining and smoking a fresh Ham

[Benelli]

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

[Joe Hell]

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.

[Jonathon]

Benelli Yeah don’t worry about using all the 50% solution just make sure they are all submerged like Joe Hell said