I have been trying to work the numbers out. But there’s so much information online you don’t know what’s right or wrong. And I know Dave has made a lot of hams. This is part of a science project we’re doing some for homeschooling.
So I used digging dogs to come up with the proper cure for weight Cure 1= 9.97 grams, Salt=69.29, sugar 39.24. Does this sound right? How much stock do I use? How do I adjust the salt content because of the salt in the stock?
It’s been a while since I posted. So since the kids don’t have school. I would like my son and I to make a Boston butt ham. I’d like to use Dave‘s Recipe. I may need some help. If I have any questions please bail me out.