Gonna start brining my half a ham lag today for Easter dinner! My brain recipe will be
20oz of kosher salt
3 tablespoon Prague poweder 1
3 gallons of water.
Thinking about letting it go for about 10 days. Then I'll dry it with paper towels and smoke it at 120/150f for 6/8hours depending on how my temperatures work with my charcoal smoker. If anyone has any advise for me before I smoke it let me know!
20oz of kosher salt
3 tablespoon Prague poweder 1
3 gallons of water.
Thinking about letting it go for about 10 days. Then I'll dry it with paper towels and smoke it at 120/150f for 6/8hours depending on how my temperatures work with my charcoal smoker. If anyone has any advise for me before I smoke it let me know!