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M
Curing help please.
Several years ago I wet cured a 15# ham that turned out wonderful but unfortunately I lost my notes. Now I am curing another ham for the holidays and would like someone to look over the recipe that I used. 11# Picnic Roast with skin on one side 1 gallon plus 1 cup or 4000 g, Water 1.5 cups... -
M
New here and new to curing
I am from Missouri and have been searching the internet about curing a fresh ham. Several years ago I bought a fresh ham and wet brined it, unfortunately I have lost my notes. So I will be searching around looking for brining instructions here. When using Prague powder #1 it sure becomes confusing.
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