Well after some research, I ready to to attempt to make my first ham.
so far I have kosher salt, morton tender quick, a meat injector and a good pork rub.
I have the brine time and the cooking temp calculated.
Is there anything I'm forgetting?
Also I don't want the ham to bee too sweet.
Anyone have any good brine recipies or anymore tips?
so far I have kosher salt, morton tender quick, a meat injector and a good pork rub.
I have the brine time and the cooking temp calculated.
Is there anything I'm forgetting?
Also I don't want the ham to bee too sweet.
Anyone have any good brine recipies or anymore tips?