Yeah I called the meat market tonight, and my ham was in, so I'm going to go pick that up tomorrow, is this your first time doing it?
Dave,
Yeah I love this site for the help, I've listen to a lot of comments on here, yours as well from different threads, is there a pdf or link that shows this information for the FDA Standards for curing meat, Like how did you get your numbers 2% salt, 1% sugar, and .25% cure#1 or is it tucked away somewhere on this website, I know you said you read a lot, LOL.