Hello, I have been brining a ham roast about 16 days now as per Pops wet brine recipie, I have experience smoking but this is my first time brining
I am about to pull it from the brine and toss it in the smoker, besides maybe rinsingit off is there anything else I need to doÉ
its a 4-5 pound ham roast, injected it 6-8 times with the brine and had it in the brine about 16 days, nice pinky color to the meat, brine is still nice and liquidy
I am about to pull it from the brine and toss it in the smoker, besides maybe rinsingit off is there anything else I need to doÉ
its a 4-5 pound ham roast, injected it 6-8 times with the brine and had it in the brine about 16 days, nice pinky color to the meat, brine is still nice and liquidy
