Howdy all,
I have a 30lb whole ham, bone in. Was thinking 6 six weeks in pops brine as a first attempt. Due to work, kids, and such it's now been about 12 weeks. I've used eq methods for bacon so I know over curing won't be a problem, but now I'm wondering about Pop's brine. I just made enough to cover the ham in a 6 gallon food safe bucket.
Thanks!
I have a 30lb whole ham, bone in. Was thinking 6 six weeks in pops brine as a first attempt. Due to work, kids, and such it's now been about 12 weeks. I've used eq methods for bacon so I know over curing won't be a problem, but now I'm wondering about Pop's brine. I just made enough to cover the ham in a 6 gallon food safe bucket.
Thanks!