I’ve got a ham in the cure right now, ready to be smoked on Saturday (tomorrow) afternoon. It’s not very big, only about 3.5 inches thick and 5 pounds. So it’s closer to a brisket than a traditional ham in size. My question is how long should I allow for desalination? I did one last year, where I only soaked it in fresh water for 2-3 hours, and it was way too salty. So I definitely need to desalinate it longer. I was originally thinking an overnight desalination, where I take it out of the cure tonight (Friday night) and soak it in fresh water overnight, but I’m afraid this would be too long. Would I be better off beginning the fresh water soak early Saturday morning (I’ve got to get up before 6 anyway to stain my deck) for a good 5 - 6 hours?
Thanks for the help!!
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