HTCMTF I was wondering the same thing, about whether the brine should be rinsed prior to smoking similar to the dry bacon rub. Did you do this? If so what were the results like? Im about to make hams and bacon from 4 pigs we slaughtered.

Jonathon or Austin while making the cover brine, you mention adding the 1 lb of brown sugar cure but should the erythorbate and ham spice be added as well or are those just added to the injection?

Jonathon
Hams turned out amazing!!! Nice and juicy!