So we bought a couple weaner piglets back in March 2014, and finally slaughtered our barrow male a few days ago. He weighed 580 pounds. Needless to say, the hams are massive. One ham is in the mid 40lb range and the other is almost 50lbs. During process, the skin collar was cut back a bit to expose more collar fat and meat. This is our first time raising meat pigs and curing our own meat.
I purchased two 7.5lb bags of Mortons Smoked flavor Sugar cure and plan on mixing in some black and cayenne pepper.
My plan is to pack on the recommended amount of sugar cure, pack some under the skin around the hock and in around the bone.
At 1.5 days per pound, I'm looking at about a 75+ day cure. I'm in middle Tennessee, and this year, we're not getting many cold days so I'm worried about the temp. Way too many winter days in the 50s for my liking.
Will hams this size finish curing properly? Can anyone provide any tips for ensuring I get a good cure on such large hams?