- Nov 21, 2023
- 2
- 1
Hey everybody, I need some advice. I have never cured a ham before, but I have made plenty of jerky using the hi-mountain kits. I have plenty of there cure left over from those jerky batches. I know I can use their cure on a ham but I'm just not sure how to calculate the amount. I have a 4lbs ham from a hog I shot last weekend. any help would be appreciated.