Brine/curing ham.

[tprice1]

Well I'm brand new to this site but not to smoking ,and sorry if my questions sounds a little odd. I butchered a pig yesterday and saves a portion of the hind quarters for experiments, what I would like to do is make a ham , about 6 lbs ,and all the brines Ive found call for eather curing salt of pink salt, so my wife went to get groceries today and I asked her to stop and get some curing salt and she comes home with Morton Tender quick . My question is and will it work like curing salt. Also is there a rule if thumb to use as far as length of time for brineing these.

 

[dirtsailor2003]

You can use TQ to cure a ham.
There are several methods and they are not short term processes. You can dry cure or wet brine cure. Both processes can take anywhere from 3 weeks to many months.

I personally do not use TQ so I can't help you with using it. I use Prague cure #1. I'm sure some other will be along.

If you haven't yet give the search feature here a try. It works great.

 

[daveomak]

While waiting.....  Please put the hams in the refer...  The need to be cooled below 38 deg. F...  Takes about 3-4 days in the refer so you don't get bone sour.....

If you have the equipment, I have a method for curing hams that takes about 6 days in the refer....   any questions, I'm here...

Dave

http://www.smokingmeatforums.com/t/236375/ham-from-fresh-picnics-update-10-21-money