Originally Posted by Smoking Westy
Oh my...looking real good! Thanks for keeping me in the loop, doing one of these is high on my list.
It's a lot easier than one can imagine..
The real key is to have an extra refrigerator that you can keep he meat in for the 10 day brining. Years before I had a spare refrigerator I used to look at the 10 day weather forecast and keep the covered pans outside in the grill with the outside temperatures staying between 34 and 40. But that goes back over 12 years ago since I did that, but it worked well.
Brining a ham is like smoking meat, there are many different ways to cure the meat, but they all work.