Recent content by Smoked_Goat

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  1. S

    First time curing a ham

    So would you recommend just injecting a large cut rather than just covering? I've run out of time to make the ham this time, just going to smoke a leg of pork instead, but I'll return to this thread next time I want to give it a go.
  2. S

    First time curing a ham

    Thanks mate. I've got a 3.5 kilo roast that takes around 4-5 litres to cover with a brine. According to my maths, for five litres of water that would be 55.55 grams of premix and 500 grams of salt. My main question is, does the actual volume of brine matter or is it just the ratio? If you use...
  3. S

    First time curing a ham

    That's why I'm asking! This is all I'm working with.
  4. S

    First time curing a ham

    I'm planning to cure a boneless pork leg in brine and smoke it. Given the health risks, I just wanted to check my understanding of the process. Most guides online talk about ratios of curing salt to the weight of the meat, but I have bought some premade cure powder (the type with nitrites) and...
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