Yo have what I call a fresh ham, uncured and uncooked. If you want ham brining and injecting with a cure is the way to go. If you want sliced smoked pork a shorter brine and injection with flavor boosters is really good. I have done both in the past and both are good. Injection flavors that go well with pork are apple juice (or a reduced apple syrup), garlic, other fruits etc. Just pick what sounds good to you. |