First time curing a fresh Ham.

Discussion in 'Pork' started by smokeburns, Dec 4, 2014.

  1. smokeburns

    smokeburns Smoke Blower

    For this Christmas I got a small 8lb ham with the hock. I've been researching on this site about curing. And have learned a lot from Pops too . I currently have the ham in the freezer and plan on taking it out to defrost and prepare it to cure I just received my bag of Prague powder (pink salt cure #1) from Amazon. I plan on doing a 7 day cure by injecting before I start the wet cure. My question is ... Because I don't want to screw this up or in danger my self and Family is how much cure #1 should I use for a 8lb ham in approx. 2 gallons of brine?
     
  2. smokeburns

    smokeburns Smoke Blower

    Ok, answered my own question about cure #1. I didn't see where pops had re posted his wet cure brine. 1tbs pink salt per gallon of h2o. I hope it doesn't matter that this is a smaller ham though.
     
  3. The sodium nitrite has been reduced during the curing process so you will not ruin anything.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Just have fun and a very Merry Christmas Season...
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nope. Pops brine works with any weight of meat.
     
  6. smokeburns

    smokeburns Smoke Blower

    Ok , just wanted clarification. Thanks!!
     

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