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Wet Curing Hams

See the video here!
Start out with some nice shoulder picnics.  I find these are just the right size for a pot of potatoes and green beans.
You're going to need these ingredients along with a good injector with a long needle on it.  Do not use iodized salt.  If you don't want to use nitrites you can substitute creme of tartar.
Combine
1½ cups of kosher salt
2 cups of brown sugar
2 tblspns of pink salt (insta cure #1)
Add 2 cups of water and blend all ingredients together until dissolved.
Place your hams in a container with a lid that seals and that is large enough to hold the meat completely submerged in the brine, but, small enough to fit in your fridge or a cooler. Add the cold brine to the water and mix well.  Use a large injector to inject the brine in around the bone from both ends, prevents bone taint, and into the large muscles.  Completely cover the meat with the brine adding water as needed.  I use a sanitized cooler which I keep outside in the winter and monitor its te…

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