@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.