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Curing time length


Smoke Blower
SMF Premier Member
Joined Dec 19, 2010
I've been using pops curing brine for bacon and love it. I want to do a bone in ham but have a question on a length of time. If I inject the ham along the bone and every 1 1/2" in a grid pattern does it still have to soak 3 to 4 weeks?


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Joined Nov 12, 2010
Yes...  because you don't know how much stuff is inside the ham......   But if you weigh all the ingredients that are calculated to be the proper amounts for that weight of ham, dissolve them in 10% of the weight of the ham in a carrier like vegetable stock or water, then injec ALL of the injection liquid at 1.5" intervals and into the joints and along the bone....   Now you know all the necessary stuff to cure the ham is inside the meat...   then the wait is for the stuff to migrate 3/4" to complete the cure and 5-6 days is all you need to complete the cure...

Do your best to evenly and equally distribute the curing liquid throughout the meat...   be especially dilligent to cure along the bones and joints...

1.1 grams per pound or 1 tsp. per 5 pounds or 0.25 % cure #1...

~2% kosher salt

~1% sugar

10% by weight liquid

inject all of it into the ham.....

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