Thread: Ham Brine
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Unread 10-23-2013, 09:02 AM   #18
YetiDave
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If the cure isn't perfect you can run into spoilage problems. Whether you should soak depends on the percentage of salt in the cure. Bacon should be around 3% salt so for a brine you'll be looking at 30g of salt per 1000ml of water (I'm assuming that ham will be around the same salt content wise, I could be a little off) If you used higher than that the you'll probably want to soak it. Be patient with that cure
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