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?
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12/4/14 at 8:19pm