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  1. C

    Dry Curing Question: soft spot on ham

    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.
  2. C

    Dry Curing Question: soft spot on ham

    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...
    • cmaximus
    • Thread
    • country ham cure curing dry cure dry curing dry curing chamber safety
    • Replies: 2
    • Forum: Curing
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