farmertrish
Assistant Cook
I have a whole ham, bone in. I plan to de-bone it and lay it flat to brine. It should take less time for the brine to penetrate the meat. Should I roll it back up and tie it to smoke? Any/all suggestions will be appreciated. I would prefer to leave out sodium nitrate if possible. My daughter and I both have Meniere's disease and high salt and sodium nitrate knock us for a loop. Sodium nitrate is the worst though, don't eat ANY food with that in it.