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Curing my first ham(boneless) with Pop's cure. Used 1 level Tablespoon per gallon of cure #1. Injected 10% by weight and then covered with brine. After 18 days the meat is gray except where it is touching the sides of the curing bucket. I found a later post that says 1 heaping Tablespoon per gallon of cure. Should I add more cure or change out my brine? Do nothing? Thanks in advance.