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Ham Question

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    #1

    Ham Question

    Curing my own ham and using the calculator on amazing ribs. Question - the cooler i am using can hold the ham and 1 gallon of water.

    The calculator comes up with 3.4 TEAspoons for a 9 lbs thats about 4 1/2 thick.

    How To Make A Cured Smoked Ham From Scratch
    https://amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe
    Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep red color of the traditional type.


    calls for 20 ounces of salt. Do I reduce the amount of salt by 2/3 as i am only using 1 gallon of water compared to 3 gallons?

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    #2
    You can.

    Comment

      #3
      Is that what you recommend?

      Comment

        #4
        I prefer to keep the salt in pace with the meat. If I have half the meat I'll use half the salt, etc.

        Comment

          #5
          I would reduce the salt. It's not super critical (the cure is) but you want the salt and water in proportion. DO make sure you have plenty of water around the ham - better to have a little too much vs a little too little.

          Comment

            #6
            Cut salt back by half and will report back in 15 days
            • Likes 2

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