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  1. V

    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.
  2. V

    Too much curing salt in wet ham cure.

  3. 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...
  4. V

    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...
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