Tin I left mine in for 7 days its totally up to you but with it near zero in cooler its when my buddy could help. Its totally up to the brine pump rate ratio. I use a weaker solution of Prague powder about 10% if you add more you can do shorter times me personally I like to marinade and brine longer as it makes a better product IMO.I use weaker as I dont want alot of chemical and nitrate in my foods.
They were all injected then washed then set for about 8 hours to dry then onto the heat, as for weather I like it this cold right now as its easier to regulate the temp. when its warmer i find it a bit harder as i want low and slow
here is a rule to follow for solutions hope it helps
The Pump Rate (how much you inject, per lb of meat) determines how much nitrite you need per gallon. Pick your pump rate based on how long you want the ham to cure in the brine: 10% 6-10 days; 20% 4-7 days; 30% (max) 3-5 days .
like I said before working in a professional place under the guidance of a man who smoked and prepared sausage and smoked products for many many years help me alot on the learning curve. trust me it help immensely
Ive actually been doing alot for hunters this year fresh sausages ,pepperoni ,smokies ,garlic coil etc nice lil side work for winter...