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?
Ham Time In The Brine
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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).
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.
Nov 19, 2014 at 3:30 pm
No, the proportions of the brine did not change. You replaced like with like.
Nov 19, 2014 at 3:31 pm
But its like doubling the recipe?
Nov 19, 2014 at 3:47 pm
No, the proportions of the brine did not change.
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.