Sqwertz > wrote:
> I have a 7.5lb pork picnic that I:
>
> 1/4 cup praque #1 and 1/2 cup Morton kosher salt dissolved in 2
> quarts of water. This solution was injected into about 25 spots
> all over and into the picnic. I used about 3 cups, minus some
> squirtage which was dumped back into the solution.
>
> The remaining solution was mixed with another 3 quarts water and
> another 1/2 cup salt, as well as some spices/aromatics and a half
> cup sugar.
>
> I'm not going for a full-out ham, but something kinda in between.
> This will be hot-smoked like a regular, unbrined picnic.
>
> How long should I let this brine? I was hoping to cook it on
> Sunday after 48 hours in brine/injection. Will I have a mix of
> pink and brown spots?
>
> -sw

Steve, I think you will be alright. 48 hrs is a bit short, but you did pump
the ham with a bit more solution than I have ever used, and it dissapates
through the meat pretty fast. The best way is to locate an artery or 3, and
use the existing circulatory system to distribute the brine. Make sure you
give it a good squirt or 4 along the bones.

Next time you can cut down on the prague powder a bit. I never use more
than a teaspoon per gallon. A quarter cup would cure about 100 lbs of meat
(sausage, ground) 1 tsp per gallon, then add salt to taste. Should be as
salty as seawater (or blood)