- Joined Mar 21, 2016
Ok, it's been a while and I can't figure this forum out, lol. Anyway, I recently purchased a 4H quality pig and had it butchered by a well know processor. I purposely asked for the hams green. Had them cut in half. I had my sausage seasoned and cured as well as my bacon. Now I wish I would of got the whole pork belly now. Well I need some recipes to cure 10 lb hams. Probably wet brine. How much pickling salt, brown sugar, etc. also I realized only half my bacon is cured and sliced, the other half is sliced only. Looking for a cure for that as well. As far as cure #1. Should I add it? One more question after curing my hams can they be re-frozen. Sorry for all the questions, thank you.