Hey guys, I hope this is in the corrct section of the frum and if it is not I apologize. I am sorta new around here, but not a complete newbie to smoking meat.
In regards to brining though I am so I was hoping for some helpé I have 2 5 lb Tamworth Pork fresh hams I want to brine then smoke, unfortunatley once i grab the ham from the farm I only have about 3-31/2 days to brine before I smoke them for Easter
WHat are some recommendations for how to brine them and what to use for the brine, any help is greatly appreciated.
Thanks in advance :)