Smoked Ham, trying to follow the instructions from Walton’s. Is it telling me I have three options? 1. Is to inject solution in to hams, let set overnight and then put in my smoker? 2 If I am brining I should just submerge ham in solution for 5 to 7 days and then into the smoker? 3. Do both of the preceding steps and then put in the smoker?

Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?