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So now that I’m awake this is what I’m seeing: Insta Cure says 20 tsp of their pink salt = 4 oz. therefore: 5tsp = 1 oz. instaCure also recommends using 3 oz of pink salt per gallon of water for making a basic brine. therfore: there should be 15 tsp of pink salt per gallon. There are 45 tsp...

I thanks, I think I got it figured out…i think I’m just too tired. lol

My wife made up a batch of brine yesterday while I was at work. I put A cut of pork in when I got home. Today I was walking past the cabinet and noticed that the bottle of insta cure was almost empty. She had mixed up 3 gallons. I asked how she measured the insta cure and she said she did one...

I do have another ham that i‘d like to cure. I will take all the help I can get. what would your thoughts be on the belly at those temps given that it’s a thinner cut and no bone?

Here’s a picture of a piece of the ham. I also did not inject it with any brine which I see a lot of people here talking about.

I didn’t weigh the ham but I’d say about 15lb. the bone is in. I made a brine with the TQ. I did 4 lbs of TQ boiled in 5 gallons of water. I also had a pork belly in there which seems fine.

I put a large ham into a cooler to cure about 12 days ago. I couldn't Get my hands on pink curing salt so i used tender quick and also variety of spices and brown sugar. I just cut a piece off and it seems a bit slimy on the inside. Is this what is referred to as “roping” or is that only on the...