Hello all,
Greetings from North Carolina. I'm new here and I am trying to figure out the proper usage of the curing calculator. I have a 9-pound ham that is 5 inches across the face of the shortest route to center. When I plug them numbers in it says to cure for 19.3 days which can't be right because the recipe above it uses a 20- pound ham and says leave in cure for at least 7 days. But if I plug in the RADIUS which would be from outside edge to center which would be 2.5 inches it says to cure for 4.8 days which sounds right. Which figures should I go with? I also wanted to make sure that using 31 grams of the Prague was right for 9 lb. ham and 3 gallons of water.
Greetings from North Carolina. I'm new here and I am trying to figure out the proper usage of the curing calculator. I have a 9-pound ham that is 5 inches across the face of the shortest route to center. When I plug them numbers in it says to cure for 19.3 days which can't be right because the recipe above it uses a 20- pound ham and says leave in cure for at least 7 days. But if I plug in the RADIUS which would be from outside edge to center which would be 2.5 inches it says to cure for 4.8 days which sounds right. Which figures should I go with? I also wanted to make sure that using 31 grams of the Prague was right for 9 lb. ham and 3 gallons of water.
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