SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › brine/cure question
New Posts  All Forums:Forum Nav:

brine/cure question

post #1 of 8
Thread Starter 

Brining/curing a 10lb. 9.2 oz Shank ham, locally pasture raised.

Made the brine:

1 gl water

1 cup Kosher Salt

1.25 oz Pink Salt

2 cups Packed Dark Brown Sugar

 

Upon filling the container, came up short on brine. Added ~ 18 oz water

So I've diluted the Salinity as well as the Sodium Nitrite. Should i be concerned. Should I increase the curing time.

As this brine will cure a 12 to 15 lb. ham I'm not to worried but wanted to run it by the pros here.

 

Thanks in advance

Here's to happy smoking!

post #2 of 8
You should be fine with the addition of the extra water.
post #3 of 8
Thread Starter 

Thanks Cranky

post #4 of 8
No problem, let us know how it turns out.

What part of the Dallas area are you in?
post #5 of 8
Thread Starter 

Wife and I moved to Bells 3-1/2 years ago. We were in Oak Point (close to Little Elm) for 12 years.

Right-sized out of the big house to a smaller place with a little more land, nice building to store the RV and no mortgage...YEAH!

post #6 of 8
Thread Starter 

Cranky, I just noticed you're in Richardson. Hell, I graduated RHS in '74... small world!

post #7 of 8

Very small world for sure.

 

There are quite a few of us within 100 miles of each other, me and another are pondering a SMF Texas gathering at some point this fall.

post #8 of 8
Thread Starter 

I'd be up for that!!

Thanks

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › brine/cure question