I am taking a shot at smoking a fresh ham. I have some concerns about the brining and smoke time. I plan to smoke it this Sunday for a super bowl party. I had read to brine for at least a week and maybe 10 days? The ham is 12-15 lbs and I started the brine process last Friday night. So is that to long in the brine? If so can I remove from brine before I am ready to smoke? What internal temp do I take it to? The brine consist of insta cure #1, kosher salt, brown sugar, water, and apple juice
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