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Curing a ham

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    Curing a ham

    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.


      Dilly dilly! Sorry, I couldn't help myself. Welcome from Nebraska!


      • Dilly
        Dilly commented
        Editing a comment
        I lived in Omaha for 30 years, just moved to Julesburg Colorado little of a year ago.

      • Craigar
        Craigar commented
        Editing a comment
        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.

      • Dilly
        Dilly commented
        Editing a comment
        I was born in Lexington, grew up in North Platte. Spoiling the grand kids, is what it is all a bout

      Thanks, here is what I get. 8 days sounds a lot better.
      Click image for larger version

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      • rickgregory
        rickgregory commented
        Editing a comment
        is 6.5 inches the thinnest dimension? If not, you want to use the thinnest dimension. I get 32.6 days too, btw
        Last edited by rickgregory; September 16, 2020, 02:50 PM.

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