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Brining time question

Rob Petersen

Newbie
8
1
Joined May 17, 2018
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.
 

indaswamp

Smoking Guru
OTBS Member
5,838
2,561
Joined Apr 27, 2017
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.
invoked? I'm not sure what you are asking.

How thick is the cut of meat and is it a round like a cylinder, or flat?

cure will travel 1/4" a day, but since there is cure on all sides, cure is traveling 1/2" a day through the meat. So take the thickness of the meat and divide by 1/2...

An example: there are (6) 1/2 inches in a 3 inch thick cut of meat. Take that number 6 and add 2~3 days and the minimum cuing time would be 8~9 days.

The deeper the cure travels, the weaker the concentration at first. thus allow the extra time for the salt to equalize more uniformly throughout the meat.
 

dernektambura

Smoking Fanatic
699
371
Joined Oct 12, 2017
ypu mentioned that you also throughly injected ... if you did, you speed up curing and you will be ok in time for Easter....
 

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