- Dec 31, 2015
- 4
- 10
I butchered my own hogs and this is 2nd year I am curing and smoking my own hams and bacons. Last year I only left them in brine for 3 days but from what I'm reading here it doesn't sound like enough, but they turned out good last year. Injected hams to 25% and brine is with #1 pink cure,salt brown sugar, andaple syrup. Any thoughts?