Brining Help!!

Hoodsie
The recipes I find sugeest 24 hours in the brine. I'd remove and refrig.
Jim

Definitely don't over-brine. You'll find that too much salt gets into whatever you are brining. You'll also find that the brine affects the texture of the Protein Molecules -- not good.

Take it out, rinse it well and put it in the fridge. It'll be fine.

I know that answer is not specifically here, but check out my Brining 101:


SmokinBrining 101

Brining 101 is where I started. I actually used a variation of your Turkey Brine. Instead of the Soy Sauce I used apple juice. I did take the ham out, rinsed end put in the refrigerator. I smoked it yesterday @ 190 deg. to internal 150 deg. Came out very good! It actually could have brined a little longer. Live and learn. My butcher friend is going to cut it up into ham staeks for me. There was a lot of ham there!

Appreciate feedback on the brining, too.

You can also substitute the apple juice instead of water, the soy works great for poultry (have some in a brine for a party tonight).

Glad it worked.

Smokin