I have about ten 1-3 pounds raw pork roasts I want to wet cure to make hams.
I have the 'pink salt'. Not Instacure. Just pure sodium nitrite from my butcher. I'm looking for a recipe 'per gallon' of water to brine the pork.
Also the length of time in the brine per pound.
I was recommended to this site by a 'Chowhound' forum member who said 'Bear would be able to answer my questions.