Hi all going to brine this ham and some bacon slabs wanna brine for 8-9 days in vacuum bag ham weighs 5.5 kg any recommendations on % of brine fluid wet brine.(says 45 ltr to 500 grams of pineapple cure, contains 11.28% sodium nitrate) how much would one use for this in a vacuum bag brine?
Many thanks for your help!
by frothington99