Originally Posted by Leadog
Your brine sound great, lookin forward to hearing how is was. Wanna make sure you meant 10 DAYS. I got 2 - 8 lb hams and 2 brined chickens in this morning at 5am. Party starts a 1pm, with Rose Bowl at 3 CA. time.
This is a curing brine which differs from a standard brine for meat.
Yes, it is 10 days, because it is a curing brine which turns fresh pork into what we know as a "ham" (pink in color). The curing brine changes the texture, color, and flavor of the meat into a new product. After curing, the meat is smoked, and the end result is a smoked ham.