Recent content by Vinny216
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Too much curing salt in wet ham cure.
1 and ½ gallons of water. Boiled 2 quarts of water to dissolve salt. Combined with 1 gallon of ice water to cool. Submerged ham, put lid on container and refrigerated for 5 days.- Vinny216
- Post #9
- Forum: For New Members
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Too much curing salt in wet ham cure.
- Vinny216
- Post #6
- Forum: For New Members
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V
Too much curing salt in wet ham cure.
I used #1 Prague powder to 1 and ½ gallons of water. My recipe called for 7 tsp curing salt and 2 cops of kosher salt for a 7 lb ham and to soak for 1 day per 2lbs. Sugar and seasonings as well. I soaked for 5 days with the intention to soak over night in clean water to reduce sodium. Smoking it...- Vinny216
- Post #5
- Forum: For New Members
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Too much curing salt in wet ham cure.
I've been curing my first run of hams this week intending to make them for Easter. I just realized after 5 days of soaking in the wet cure that instead of using 9 tsp for a 9 lb ham I used 9 tbls. Can I salvage tthis ham with a long soak in clean water to reduce the nitrate level or did I just...- Vinny216
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- Replies: 9
- Forum: For New Members
