This brining process can be used to make Bacon, Canadian Bacon and Corned Beef, as well as Ham!
Table of Contents
Section 1: Why Brine & What do I need?
Section 2: What's in a Brine - FAQ's about Salt, Sugar & Nitrite Levelshttps://www.pelletsmoking.com/posts/72952/
Section 3: Brine & Meat Preparation
Section 4: Injecting & Curing the Ham
Section 5: Smoking & Glazing the Ham
Disclaimer: This project was started about a year ago and is based on my personal experiences, research and feedback from others.
Special Thanks go to my friend Dr. Kevin Galat who has a PhD in chemistry and has done work in the field of microbiology. He is a great source of info.