Help. The wet cure calculator said I needed 1.97 cups of kosher salt, 2 tbsp. of prague powder and 2.37 gallons of warm distilled water. Great! So what do I do? Space out and mix in 3 gallons of water. Can someone tell me if this will dilute the cure too much? Any suggestions? Thank you.
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You need to figure out how much water you'll need to submerge your ham in whichever container you'll use, making sure it's enough to submerge it. Then enter that amount of water into the calculator w/ your meat's dimensions. -
I may have not been clear. I have a ham that weighed 15.77 lbs and is 4.5" thick. When I plugged those numbers in the calculator it said I needed 1.97 cups of kosher salt, 2 tbsp. of cure powder and 2.37 gallons of distilled water. I accidentally used 3 gallons of water. I wanted to know if that would dilute the cure too much or if I needed to add more salt and cure powder? The ham is fully submerged. Thanks again.Comment
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How long did your calculator state the cure time should be? From what I see, you have enough salt and cure in the mixture for a 15+ ham and 4.5” thickness. You might need to add some time to ensure the cure gets into the center. Being somewhat familiar with curing hams what is the measurement of the thickest part of the ham?
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I was planning it for Thanksgiving, So 12 and a half days is my limit. Thickest part is 4.5" , it weighs 15.77 lbs. I made the cure in 2 gallons of water and instead of adding the remaining .37 gallons absent mindedly Ed another gallon to make it 3 gallons total.Comment
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I would just plug 3 gal in the calculator, look at the differences in the other salts, do the math and add the difference.Comment
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Thank you Huskiee. The calculator on the 'wet curing ham' page did not have a place to plug in the water amount, only weight and thickness. I found the calculator on Dr Blonder's page on curing that did have that option so I think I'm good with adding another 1/2 tbsp of cure powder. Thanks again.Comment
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