<![CDATA[Ham brine]]>What would happen if I brine my ham for more than 24 hours using country brown sugar cure?

]]>https://waltonsdev.nodebb.com/topic/2326/ham-brineRSS for NodeThu, 10 Sep 2026 22:13:06 GMTWed, 06 May 2020 06:09:14 GMT60<![CDATA[Reply to Ham brine on Thu, 07 May 2020 13:33:10 GMT]]>donalddfd Yeah, the easiest thing to do is to save the leftover injection and then weigh what is left over, then add that weight in freshwater and you will have your 505 strength solution. Much less waste this way!

]]>https://waltonsdev.nodebb.com/post/17149https://waltonsdev.nodebb.com/post/17149Thu, 07 May 2020 13:33:10 GMT<![CDATA[Reply to Ham brine on Thu, 07 May 2020 12:35:54 GMT]]>Jonathon

]]>https://waltonsdev.nodebb.com/post/17140https://waltonsdev.nodebb.com/post/17140Thu, 07 May 2020 12:35:54 GMT<![CDATA[Reply to Ham brine on Wed, 06 May 2020 21:15:33 GMT]]>We have smoked a few fresh raw hams (big) using the Walton’s Country Brown Sugar brine with an injection & a five day brine. They turned out terrific. I keep thinking we did one with a Walton’s Maple Bacon brine as well that turned out very nice. It is a lot of work though & waiting for the very good results. I am more inclined more often to be lazy & just do a duced up Twice Smoked Ham.

]]>https://waltonsdev.nodebb.com/post/17129https://waltonsdev.nodebb.com/post/17129Wed, 06 May 2020 21:15:33 GMT<![CDATA[Reply to Ham brine on Wed, 06 May 2020 15:41:06 GMT]]>Last night I made the the ham injection and injected four 3lbs fresh hams. (That’s the only way I could buy them.) I cut the injection ingredients by half and injected the hams. I was really confused on the 50% strength pickle. I got rid of the extra injection mixture and created the pickle mixture of the country brown sugar cure to the 2 gallons of water and soaked the four hams in this mixture overnight. Now I’m thinking that I should have saved the extra injection mixture and added it to the pickle mixture. Are my hams ok to smoke or should I soak them longer? Should I add anything to else to my mixture? Did I totally ruin my hams? I would love advice on this.

]]>https://waltonsdev.nodebb.com/post/17124https://waltonsdev.nodebb.com/post/17124Wed, 06 May 2020 15:41:06 GMT<![CDATA[Reply to Ham brine on Wed, 06 May 2020 15:22:18 GMT]]>I did inject it and it’s setting in a 50% solution thank you for getting back with me

]]>https://waltonsdev.nodebb.com/post/17122https://waltonsdev.nodebb.com/post/17122Wed, 06 May 2020 15:22:18 GMT<![CDATA[Reply to Ham brine on Wed, 06 May 2020 12:21:15 GMT]]>chad Abbott How much more? Did you inject and then are holding in a 50% strength solution? Country Brown Sugar Cure does not contain sodium erythorbate or any other type of cure accelerator so it’s not really an issue of the cure gassing out of the brine if it is in there for a day longer than suggested.

But, if you have injected it then you don’t even need to hold it for 24 hours, 12 hours in a 50% strength solution is enough. If you didn’t inject then 24 hours isn’t enough and unless it is a very small ham the cure probably wont penetrate to the center of the ham no matter what you do.
https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe/2
https://meatgistics.waltonsinc.com/topic/801/cured-whole-muscle-meat-105-ham-basics

]]>https://waltonsdev.nodebb.com/post/17105https://waltonsdev.nodebb.com/post/17105Wed, 06 May 2020 12:21:15 GMT