Brining time question

[Rob Petersen]

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]

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.

 

[Rob Petersen]

I boned out* dang autocorrect. Ill take that 1/2” per day advice and measure it in the morning

 

[dernektambura]

ypu mentioned that you also throughly injected ... if you did, you speed up curing and you will be ok in time for Easter....

 

[Rob Petersen]

So if I go 15 days will it be too much?

 

[dernektambura]

So if I go 15 days will it be too much?

no...it will not....just regularly check the brine for odd smell... other than that it will be fine...