I followed the instructions on this site for curing a ham. Have a 9lb half ham that is 6.5 inchs tall.curing in a 5 gallon food bucket. I used 20oz of kosher salt and 37 grams of #1 with 3 gallons of water.
I see on this recipe here that they did a 15-20 ham and cured for 7 days.
My question is, following the curing calculator it says I should cure for 32.6 days, is this correct? I see others say cure for 1 day for every 2 lb.
First, welcome from Maryland. I re-ran the numbers and it appears something did not calculate correctly the first time. When I changed the liquid unit from gallons to cups and then back to gallons the number of days changed to what you had. originally. Sorry about that.
Last edited by Donw; September 16, 2020, 03:18 PM.
We moved out of Omaha 21 years ago. Unfortunately, we still live too close. How are you liking it in Julesburg? I grew up in Lexington and I really miss that part of Colorado and Nebraska.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
How are you liking it in Julesburg? I grew up in Lexington and I really miss that part of Colorado and Nebraska.
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