I butchered my own hogs and this is 2nd year I am curing and smoking my own hams and bacons. Last year I only left them in brine for 3 days but from what I'm reading here it doesn't sound like enough, but they turned out good last year. Injected hams to 25% and brine is with #1 pink cure,salt brown sugar, andaple syrup. Any thoughts?
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12/31/15 at 12:32pm