Hi I have a boneless fresh half of pork leg that invoked out and I’m brining it for Easter. I used pops brine and it said 3-4 weeks but after re reading it, it said for whole hams, I was curious as is this is too long and if it is how long should I bribe it? I also injected it rather thoroughly.
I'm going to smoke a turkey for a family in need but they've requested no added salt in their food due to dietary restrictions. First of all, should I just not brine it? Secondly, can I brine it for added tenderness and moisture and rinse it off thoroughly and not leave added salt?