I am a newbie not only to this site but also to the world of brining and smoking meats. I will tell you what I have and would appreciate a through response as I have no idea what I am doing.
I have a Masterbuilt electric smoker, about 16 in inside measurement. I have smoked some meats but all were store purchased and so I assumed they there properly cured or processed.
My son in law gave me an 18# fresh frozen pork ham. Butchered, wrapped, and frozen, period. I want to smoke this, but it sounds like I should brine it first. So my questions are what are the steps to follow in what order,
a) what ingredients to use and in what quantities to the brine,
b) how long should it be brined,
c) what should be injected next to the bone and how much,
d) how long after brining before I smoke it, (I may be out of town for several days)
I have read of adding some ingredients, IE, maple syrup, apple cider, molasses, brown sugar, etc. what is this added to and how much and is this injected?
Some one Please Help.