I use a water cooler to brine and add ice.Hey, I got a question for you all. I’m gonna be following this recipe on the 23rd.
https://1source.basspro.com/news-tips/cook-with-cabelas-recipes/29643/smoked-bear-ham-recipe
It does not say anything about refrigerating the bear while it is in the brine. Does this mean that I can simply brine it outside of the refrigerator? I don’t seem to have room in my fridge.
ETA: No need to add ice, but very cold water is important (I'd probably start with a little, but not add). The ratio of Tender Quick to meat weight is also critical. You want enough Sodium Nitrate and Nitrite to set your cure but not too much.
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