Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

5lb Ham Curing issue

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    5lb Ham Curing issue

    Greetings from the USVI. Ive got a issue. I’ve cured and smoked a 19 lb fresh ham roast last Nov using the recipe here. Took about 12 days to cure. Very good. Now I’m back with a double cut ham steak 5.35 lbs 6x 11 x 2.5 inches. Having an issue with thickness. I put in 6 inches and tube and get 48.6 days. Which I know is wrong. But when I use 2.5 inches get 4.8 days. Which seems better. Am I doing something wrong. 1 gallon of water. Thanks in advance. Please forgive if this has been answered ad nausea before.

    #2
    Go with the thinnest dimension. SO, if it's kind of oblong, but you can get from one side to the other in 2.5 inches, use that.

    Comment


      #3
      Originally posted by rickgregory View Post
      Go with the thinnest dimension. SO, if it's kind of oblong, but you can get from one side to the other in 2.5 inches, use that.
      ditto, 6" is more the width, not the thickness

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo
      Meat-Up in Memphis