With the help of Foamheart and Pop's cure I turned out some really good tasting hams out of some pork butts. I started with Pop's brine, 1gallon of purified water 2/3 cup of kosher salt 2/3 cup of refined sugar 2/3 cup of brown sugar 1 heaping table spoon of pink salt #1 I added 3 tablespoons of pickelling spices Boiled everything to get the flavor of the spices in the brine. Then I cooled the brine down to 37 degrease. Injected the meat that was over 2" thick put all 3 hams (17 pounds ) in a stainless steel stock pot submerged the hams and placed a gallon zip lock bag filled with water on top to hold the hams under the brine. I then brined them for 14 days turning them every other day. Next step was taking them out of the brine and washing them off in cold water. Then I dried them off and placed them on a rack in the the open air in the refrigerator for 24 hours to develop that membrane on the outside. Here they are in the refrigerator.