brine/cure question

Discussion in 'Pork' started by beefmeister, Nov 16, 2015.

  1. beefmeister

    beefmeister Smoke Blower

    Brining/curing a 10lb. 9.2 oz Shank ham, locally pasture raised.

    Made the brine:

    1 gl water

    1 cup Kosher Salt

    1.25 oz Pink Salt

    2 cups Packed Dark Brown Sugar

    Upon filling the container, came up short on brine. Added ~ 18 oz water

    So I've diluted the Salinity as well as the Sodium Nitrite. Should i be concerned. Should I increase the curing time.

    As this brine will cure a 12 to 15 lb. ham I'm not to worried but wanted to run it by the pros here.

    Thanks in advance

    Here's to happy smoking!
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You should be fine with the addition of the extra water.
     
  3. beefmeister

    beefmeister Smoke Blower

    Thanks Cranky
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No problem, let us know how it turns out.

    What part of the Dallas area are you in?
     
  5. beefmeister

    beefmeister Smoke Blower

    Wife and I moved to Bells 3-1/2 years ago. We were in Oak Point (close to Little Elm) for 12 years.

    Right-sized out of the big house to a smaller place with a little more land, nice building to store the RV and no mortgage...YEAH!
     
  6. beefmeister

    beefmeister Smoke Blower

    Cranky, I just noticed you're in Richardson. Hell, I graduated RHS in '74... small world!
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very small world for sure.

    There are quite a few of us within 100 miles of each other, me and another are pondering a SMF Texas gathering at some point this fall.
     
  8. beefmeister

    beefmeister Smoke Blower

    I'd be up for that!!

    Thanks
     

Share This Page