If it didn’t cover the ham, I would make another batch of brine (or a half batch, depending on how much room was left) and add that to the bucket until the ham was covered. If I were making a large ham (one big chunk, bigger than 7 lbs), I would make the brine recipe above, put the ham in the bucket, and see if the brine covers the ham. The time your meat should sit in the brine has more to do with the individual cuts than the total weight of the meat in your bucket. In other words, the brine will go through an 8 pound roast much slower than it will soak into four 2 pound roasts. If you are brining a bunch of smaller cuts equaling XYZ, the brine will obviously go through the cuts faster than one big roast equaling the same XYZ. Plan accordingly! Brine for the total weight of pork or the weight of the actual roasts? This bucket of future ham needs to be refrigerated for the entire brine time. In other words, a seven pound roast would need to brine at least three and a half days. The pork roast needs to brine one day for every two pounds of pork. Some people suggest turning or flipping the roast in the brine solution every day or so, but we’ve never done this. Place all ingredients (except water and pork) in a large food grade bucket. So as a more cost effective and resource conserving method, we have changed the recipe to use only 1.5 tsps of pink curing salt. While nitrites were never our concern (after doing our own research regarding pink curing salt and nitrites, as well as nitrites that naturally occur in nature/vegetables) we did find that there is not a huge difference in the taste or “saltiness” of the meat by only using 1.5 tsps of pink curing salt for this recipe. However, in March 2023, after receiving multiple questions/comments about the “excessive amount of pink curing salt”, we did an experiment to compare the 2.5 TBSPs in the original handwritten recipe to the current “safer” suggestion of 1 tsp of pink curing salt per 5 lbs. Our old, handwritten recipe stated 2.5 TBSP of pink curing salt and so that’s what we used (and originally published on this site) for many years.
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