In years past I've cured ours hams just doubling/tripling a recipe that I had found. While we all survived I have since learned that it isn't the safest way to do so. Would anyone be willing to tell me a safe brine cure that would be roughly equivalent to the recipe that I used in the past? We like the salty/ sweet levels but I'm concerned with the pink salt safety. I've been attempting the math for 2 hours now and I'm so confused! I have 4 notebook sheets of equations and still no idea what recipe to follow! Also I would like to inject the ham at a 10 or 20% rate. In the past I just injected brine until my hand hurt too much to do more so I need to know the actual safe amounts (yes I'm well aware that I made lots of mistakes!)
In the past I used this recipe for a 23lb whole bone in ham:
8 liters of water
3 cups coarse kosher salt
4 cups brown sugar
16 tsp instacure #1
Soak 1 day/ 2lbs of ham
I have 2 whole bone in hams now to cure. One is 17 pounds 8 ounces and the other is 15 pounds 2 ounces. They will be cured in separate pails so I need amounts for each ham separately. If anyone would be willing to hand hold me through this I would greatly appreciate it. The salt/sugar rations don't have to be exact, just roughly near what we used in the past and I would be happy. Thanks so much!
In the past I used this recipe for a 23lb whole bone in ham:
8 liters of water
3 cups coarse kosher salt
4 cups brown sugar
16 tsp instacure #1
Soak 1 day/ 2lbs of ham
I have 2 whole bone in hams now to cure. One is 17 pounds 8 ounces and the other is 15 pounds 2 ounces. They will be cured in separate pails so I need amounts for each ham separately. If anyone would be willing to hand hold me through this I would greatly appreciate it. The salt/sugar rations don't have to be exact, just roughly near what we used in the past and I would be happy. Thanks so much!