Search results for query: *

Thanks for the reply! I did use unwaxed butcher paper and the link you listed is one of the links I looked at. I added some more salt to the particularly soft area, so here's hoping. I imagine that if it's spoiled, when I cut into it I'll notice...at least that's what I hope.

Hello all, New to the forum and curing meats! I've been dry curing my first country ham since the start of June. I used a standard recipe I found from a few sources (scaled down for the size of my ham): 3.2 lbs of kosher salt, 0.8 lbs of brown sugar, 0.16 lbs of black pepper, 0.16 lbs red...