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We’re in Davie county — good to hear from everybody, and especially my fellow North Carolinians! I got good advice on the hams — injected the larger one last night and put it back in the fridge. The brine bag on the smaller one broke in the container (bottom drawer of the fridge) and a lot of...

Thanks for the reply! I used the brine from Billy Parisi on YT. Here are the ingredients (doubled for the two hams): 1 gallon water ½ gallon apple cider 1/4 cup molasses 2 tablespoons pickling spice 2 1/2 tbsp #1 curing salt 2 cups packed light brown sugar 1 ½ cups sea salt 1 tablespoon...

I currently have two whole hams, about 20lbs each, in a wet brine in the fridge. They've been in there for two weeks now. I trimmed the skin, scored the fat cap, and trimmed off the stringy bits before putting them in the brine. However, I did NOT inject them with the brine solution. I'm...

Hey y'all! My name is Ryan and I'm new to posting here even though I've been gleaning the forums for information for several years now. I cook on a couple of Pit Barrels, a Weber Kettle, and a block pit for whole hog. I finally joined because I need some wisdom about wet brining fresh hams...