ham curing days set in stone?

[glutton11]

i am brining a ham and i was supposed to take it out at 14 days but forgot when i started it i would be away on vacation at day 14 not returning till day 17 or 18 or brine. Will this be safe to eat still, i am planning on smoking it after if that makes a difference. Thanks

 

[pc farmer]

Hard to say without knowing how and with what you used to cure it.

We need more info.

 

[glutton11]

Prague powder 1 lots od salt and some maple syrup and flakes in fridge.it was actually was a 4.1lb ham hock to start...also injected at thick points of meat 

 

[dirtsailor2003]

Is it a brine cure or dry cure?

Either way you should be fine.

 

[glutton11]

Thank you much appreciated. It was a wet brine. 

 

[SmokinAl]

No problem, a few extra days won't hurt it a bit!

Al

 

[416bigbore]

 
Prague powder 1 lots od salt and some maple syrup and flakes in fridge.it was actually was a 4.1lb ham hock to start...also injected at thick points of meat 

How much Prague #1, Lots?  Did I miss something here. 

 

[glutton11]

Just under 1 tsp Prague powder everything else fir flavoring

 

[416bigbore]

Just under 1 tsp Prague powder everything else fir flavoring

O-ok, So you do understand the correct amount of #1 per lbs of meat,  1 tsp of #1, per 5lbs of meat. When I wet brine I like to add in the weight of my water and other spices also, for more of an equilibrium brine solution.

It took the help of some of the SMF members for me to be able to correctly understand and wrap my head around the correct way to cure with #1 and still be safe while doing my own thing.

Some would say, I am into the practice of curing spoiled

!

  Inside Joke!  IMO 11, you're on the right SMF with a great bunch of knowledgeable members who are more than willing to jump in and help, to make sure us Newbies don't get ourselves into to much trouble as we try and learn!

   I don't know why anyone would not want to join and be a member, great place to hang out and learn new things!

 

 

[glutton11]

thanks for all the advise guys....I've always been into bbq and cooking but since I've found this site i have defiantly become hooked. With advise on here ive already made the best bacon i have ever tasted, tried a pizza fattie, first ham on brine now. Next on the agenda will be some cheese smokies and some beef sticks.