#### dernektambura

##### Smoking Fanatic

- 594

- 260

- Joined Oct 12, 2017

Talked to friend of mine and he gave me cure recipe to try... it's different from any other cure I tried in terms of calculating cure amount... He said:

Total Ham leg weight minus bones weight minus 35% weight loss equal cure amount...

so I got myself to local butcher store and got me a 6.5 kg ham leg...

math goes like:

6500 gr. total weight minus

1500 gr. bones equal 5000 gr...

5000gr. minus 35% loss equal to 3250 gr...

3250 + 0.25% = 8.12 gr. of cure#2

3250 + 2.5% salt = 81.25 gr. of salt...

rest of it are spices...

stuffed in big bag, suck the air through the straw and sealed.... friend said its called modified equilibrium cure.... its gunna cure for 30 to 45 days in fridge...

What do you think?

Total Ham leg weight minus bones weight minus 35% weight loss equal cure amount...

so I got myself to local butcher store and got me a 6.5 kg ham leg...

math goes like:

6500 gr. total weight minus

1500 gr. bones equal 5000 gr...

5000gr. minus 35% loss equal to 3250 gr...

3250 + 0.25% = 8.12 gr. of cure#2

3250 + 2.5% salt = 81.25 gr. of salt...

rest of it are spices...

stuffed in big bag, suck the air through the straw and sealed.... friend said its called modified equilibrium cure.... its gunna cure for 30 to 45 days in fridge...

What do you think?

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