<![CDATA[Brine for smoked ham]]>The youtube video says you can smoke the ham after 24 hours. The recipe says 5-7 days. Which is true!?

]]>https://waltonsdev.nodebb.com/topic/853/brine-for-smoked-hamRSS for NodeFri, 11 Sep 2026 14:59:28 GMTMon, 19 Nov 2018 01:45:45 GMT60<![CDATA[Reply to Brine for smoked ham on Mon, 19 Nov 2018 02:09:17 GMT]]>jycangelica Sorry for the confusion…
Both may be actually correct.
If you are injecting, we recommend holding overnight (12-24 hours is fine) in a 50% diluted solution of the brine, and then smoking the after that.
If you are only brining and not injecting, then you should hold for 5-7 days, then smoke it.

You can read the full instructions in our recipe here:
https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

When you get to the “process” section, follow either the “Injection” instructions or the “Brining” instructions, but not both.

]]>https://waltonsdev.nodebb.com/post/2465https://waltonsdev.nodebb.com/post/2465Mon, 19 Nov 2018 02:09:17 GMT