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Wow, I should really have found this site allot sooner. I will just add 2 more tsp of the cure #1 since I already have the wet brine setup. You guys have some great information on here. I appreciate all the info and will definitely utilize this site more frequently. I picked up a smithfield pre...

Thanks again Dave for the quick reply. I guess that ham will not be cooked for Christmas, LOL. I do want to make sure that it is cured appropriately the first time before I cook/eat it. Luckily I bought a back up ham for Christmas yesterday in the event this did not work out or cure in time. I...

Thanks for the reply Dave. I put it in a wet brine late Saturday night and started doing some additional reading and saw where the injection speeds the process up so I injected it with approx 8-10 oz of the brine.

I am new to the smoking world/forum. I recently bought a electric 36" MES that I am using for smoking. I recently bought a fresh 11 pound ham. I started curing it last night with brown sugar, salt, curing salt, cloves, and cinnamon. I injected the ham today to help speed the process up...