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Ham Time In The Brine

post #1 of 12
Thread Starter 

So I screwed up with my planning calendar. I’m set to put a fresh 20 lb ham in the brine tomorrow BUT will be going away for 10 days 2 days before the ham should be taken out of the brine. My reading of Pops thread on brining a ham suggests that I can brine for up to 40 days. Is there going to be a problem (other than soaking to manage saltyness) if I leave the ham in the brine for 23 days until I am back?

post #2 of 12

Are you using Pop's brine? My understanding from all of @Pops6927 posts is that his brine is an "equilibrium" brine so the meat will never get over the allowed Nitrite level allowing it to sit in the brine for longer if needed.

 

I think 23 days might be a little short for a 20 lb ham anyways.

post #3 of 12

there should be no problem,i would think a 20lb. should have to be brined at 23 days any way.

post #4 of 12

sorry bmaddox we must of been posting at same time.

post #5 of 12
Quote:
Originally Posted by smokerjim View Post
 

sorry bmaddox we must of been posting at same time.

Not a problem. Happens all the time. 

post #6 of 12
Thread Starter 

Yes, I'm using Pop's brine.  Both your posts reminded me not to mix one recipe/process with another.  I was concerned because I was applying the 2lbs/day rule of another wet cured ham recipe.  Stick with the program Phil!

post #7 of 12

Just watch for a ropy brine.

 

I cured some bone in loin for 23 days.

 

I had to change out the brine once.

post #8 of 12
Quote:
Originally Posted by c farmer View Post
 

Just watch for a ropy brine.

 

I cured some bone in loin for 23 days.

 

I had to change out the brine once.

With Pop's brine I don't think you would want to change it out. If you are working towards an equilibrium between the brine and the meat and go and change the brine you are introducing more sodium nitrite into the solution (at least that is how I understand it, hopefully @Pops6927 will chime in).

post #9 of 12

I had the same question. 

 

Here is some of the Pm's

 

 

 

 

 

 

 

 

 

 

 

When I changed the brine I put all the salt and sugar in it again with the cure.

 

Will that make it to salty and sweet?

 

That bascially doubled the recipe.

38x38px-ZC-40c33b04_whatsyourcut.jpeg
Pops6927
Nov 19, 2014 at 3:30 pm

No, the proportions of the brine did not change.  You replaced like with like.

 
38x38px-ZC-8b541682_IMG_20140720_183838806_zpsu9ufvcmk.jpeg
c farmer
Nov 19, 2014 at 3:31 pm

But its like doubling the recipe?

38x38px-ZC-40c33b04_whatsyourcut.jpeg
Pops6927
Nov 19, 2014 at 3:47 pm

No, the proportions of the brine did not change.  

 

post #10 of 12

I did a 20lber last year and 28 days was my target. It turned out excellent. A 20lb ham is a very large piece of meat to cure so do an extra good job of injecting it.

post #11 of 12

No, changing out the brine does not affect anything.  It's not the brine, it's the meat that is reaching an equilibrium.

post #12 of 12
Quote:
Originally Posted by Pops6927 View Post
 

No, changing out the brine does not affect anything.  It's not the brine, it's the meat that is reaching an equilibrium.

Thanks for the clarification Pops. I haven't had a need to change out the brine yet but it is good to know I can.

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