Can’t get a definite length of time on cover brian to achieve the best flavor and juiciest smoked ham. It seems to vary from over night to 4 to 5 days. I am injecting and brianing as per recipe. Thanks David

]]>https://waltonsdev.nodebb.com/topic/4528/smoked-ham-whole-muscleRSS for NodeThu, 10 Sep 2026 23:04:08 GMTSat, 06 Nov 2021 14:57:32 GMT60Austin Thanks that answers my question. I appreciate your quick response. Just wasn’t to sure on the length of time needed. Thanks David

]]>https://waltonsdev.nodebb.com/post/55363https://waltonsdev.nodebb.com/post/55363Sun, 07 Nov 2021 13:39:40 GMTDavid Poole
When I brine and inject a whole muscle product, I inject it thoroughly, then make a half-strength solution to let it soak in for 12 hours or just overnight. The injecting gets the cure and seasoning throughout the meat, and that half-strength brine helps the meat equilibrate with the salt and brine and I think helps everything even out without being too salty. If you really want to limit salt, you could dry it off a bit and maybe even rinse or soak a bit in plain water, but the half-strength solution soak I think works good for me and doesn’t end up too salty.

]]>https://waltonsdev.nodebb.com/post/55291https://waltonsdev.nodebb.com/post/55291Sat, 06 Nov 2021 15:46:53 GMTMake sure to soak it a couple of times in water after the brine, then dry it off before going to the smoker. I make my own brine anymore just salt, a bit of sugar and ham spice along with pink salt to the weight of the meat. My salt ratio is 1/2 to 2/3 cup kosher salt to 1 gallon of water

]]>https://waltonsdev.nodebb.com/post/55290https://waltonsdev.nodebb.com/post/55290Sat, 06 Nov 2021 15:40:53 GMTjohnsbrewhouse
Thanks for the information. I am using meatgistics recipe so I am trying to avoid as much sailtey flavor as possible while retaining as much ham flavor and juice as possible.

]]>https://waltonsdev.nodebb.com/post/55289https://waltonsdev.nodebb.com/post/55289Sat, 06 Nov 2021 15:33:30 GMTDavid Poole Mine sit for 14 days, but that is my preference I guess. It it to make sure I get full penetration of my brine and I am not in a real hurry. It does have a drawback, you need to make sure to equalize after the brine, otherwise your salt levels may be to high. I also use half the amount of salt in mine to combat part of this problem, and I like my ham with a bit less salt. In essence, the longer it sits, the better chance the brine and injection has a chance to spread into the entire muscle mass.

]]>https://waltonsdev.nodebb.com/post/55288https://waltonsdev.nodebb.com/post/55288Sat, 06 Nov 2021 15:23:23 GMT