5lb Ham Curing issue

[Jetolud]

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.

[rickgregory]

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.

[Jerod Broussard]

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