Hi all
First time poster here, I have a combed through the forums and posts here and have found similar questions being asked but not enough for me to feel comfortable attempting this cure. So here it goes.
I have a 23lb fresh ham, skin on. I'm planning on using pops brine. I also plan on injecting it. My biggest concern is can it become over cured? I have to go away to work for 2 weeks. So it would be in the brine for roughly 26 days, if I dont take it to fridge dry. Is 26 days too long?
I don't have the time to brine it when I get back from work, it only gives me about 7 days. From which I've been reading even injected wouldn't be long enough for the brine to do the work.
Thanks in advance for all your curing knowledge!
First time poster here, I have a combed through the forums and posts here and have found similar questions being asked but not enough for me to feel comfortable attempting this cure. So here it goes.
I have a 23lb fresh ham, skin on. I'm planning on using pops brine. I also plan on injecting it. My biggest concern is can it become over cured? I have to go away to work for 2 weeks. So it would be in the brine for roughly 26 days, if I dont take it to fridge dry. Is 26 days too long?
I don't have the time to brine it when I get back from work, it only gives me about 7 days. From which I've been reading even injected wouldn't be long enough for the brine to do the work.
Thanks in advance for all your curing knowledge!