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.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Comment