Is it possible to wet-cure a ham too long?

Discussion in 'Pork' started by nielsonhul, Oct 25, 2015.

  1. So, I'm doing a 20 lb city ham in a wet cure following Ruhlman's recipe in Charcuterie. Except, his recipe is for a 12 to 15 lb ham. I extended the curing time to 13 days and added more curing solution.

    How long can I leave it in before it gets too salty?
  2. Hello.  I am not your "go to" curing guy.  What I can tell you is the guys who know this stuff need DETAILS!    "Ruhlman's recipe".  Which is????  How much of what?  Re-submit your question and post again and I am sure the guys will be able to help you out.  All the details you can think of; no matter how unimportant you think it is..  If you do not get an answer PM me and I will get someone to look at your post and help you.  Keep Smokin!


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