<![CDATA[When should I take ham out of brine]]>I need to know how long to keep a ham in the brine when I have also injected. This is a very simple cured ham without phosphate, suregel, spice, sodium erythrobate etc. Just Country Brown Sugar Cure.

Using 2lbs of Country Brown Sugar Cure from Waltons in 1 gallon of water. I pumped it to 10% of green weight. I put it in a bag with a cover brine that I made using the leftover pump solution 2lbs/Gallon and added additional water equal to the that weight (essentially now a 50% solution)

Being as I pumped it and am also covering how long should I keep it in the fridge before smoking it? I’ve read different times and my main concern is making sure it is cured.

Thanks so much.

]]>https://waltonsdev.nodebb.com/topic/4289/when-should-i-take-ham-out-of-brineRSS for NodeFri, 11 Sep 2026 00:23:50 GMTMon, 20 Sep 2021 18:32:38 GMT60<![CDATA[Reply to When should I take ham out of brine on Tue, 21 Sep 2021 13:28:17 GMT]]>folsomwest you should be fine with 5 - 7 days

]]>https://waltonsdev.nodebb.com/post/48507https://waltonsdev.nodebb.com/post/48507Tue, 21 Sep 2021 13:28:17 GMT<![CDATA[Reply to When should I take ham out of brine on Mon, 20 Sep 2021 22:12:47 GMT]]>Departing Contestant it was injected in a typical stitch, equally down sides and several ends.

]]>https://waltonsdev.nodebb.com/post/48489https://waltonsdev.nodebb.com/post/48489Mon, 20 Sep 2021 22:12:47 GMT<![CDATA[Reply to When should I take ham out of brine on Mon, 20 Sep 2021 19:42:46 GMT]]>What IT are you smoking it to?

]]>https://waltonsdev.nodebb.com/post/48480https://waltonsdev.nodebb.com/post/48480Mon, 20 Sep 2021 19:42:46 GMT<![CDATA[Reply to When should I take ham out of brine on Mon, 20 Sep 2021 19:33:12 GMT]]>Hold in the refridgerator for 5 to 7 days. Rinse, net and then hang in smokehouse. the main concern is the stitch process for injecting. did you get the bones, knuckles and thicker muscles well covered

]]>https://waltonsdev.nodebb.com/post/48479https://waltonsdev.nodebb.com/post/48479Mon, 20 Sep 2021 19:33:12 GMT