hi mountain cure for Wild hog ham

[Cajun_Infidel]

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.

 

[indaswamp]

Usually, the ratio is 0.25% cure #1. It is easier to calculate using kilograms. Here is a cure calculator...use 150ppm and no water enter 0 where it asks how much water. Salt is up to you, but I recommend 1.5-1.75%...

Also, shape matters as it influences how fast the cure travels...

https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html

 

[chopsaw]

Usually, the ratio is 0.25% cure #1.

Need to know what's in the kit he has . From my experience it's not always stand alone cure #1 . If I'm saying that right .

 

[Cajun_Infidel]

Need to know what's in the kit he has . From my experience it's not always stand alone cure #1 . If I'm saying that right .

The package just says .85% sodium nitrite

 

[chopsaw]

When using pre packaged kits , I always follow the directions that came with it . I don't use them for anything else than the intended use .

I would not cross that kit into curing a ham .