I butchered a half hog the other day for the first time (man... I could fill pages with observations and thoughts about that endeavor). Ended up with about an 18lb bone in ham (aitch bone removed).
I mixed up 2 gallons of Pop's Brine (the full salt version) and tried to inject along the bone lines. Sadly. I don't think my needle was long enough (one of the many take-aways of the whole process of home butchery has been, "Don't try to get by with half-arse equipment!" - which applies to my lousy injector). So I tried my best to come in from the outside - and just spot inject where I thought I could get close to the hone. I also just shot up some of the thicker sections thinking that any help I could give it wouldn't hurt.
So... is it possible to over-inject? I realize the point of injecting along the bone line is to allow it cure from both inside and out (and that bone areas are the most susceptible to spoilage). Should I go to the store, get a real injector, mix up another half gallon of brine and try again (its been in the brine since thursday afternoon - about 40 hours)?
Anyway - I would appreciate some advice. My guess is that I'm probably ok... with as much as I pumped in there, and the fact that I know the brine was made properly, and the fact that I plan to let it cure the full 30 days. But after the amount of work (and money) that went into sourcing a locally raised, pastured, heritage breed hog (Mulefoot, Large Black cross) and then butchering it in my kitchen, I'm scared to death to lose a single pound of meat. I'd love a little reassurance or guidance from you experts out there.