Hi all, would like to brine a pig's hind leg and make a smoked ham out of it. I did some googling on wet curing and found Meathead's wet brine calculator his professor friend formulated and he stakes his reputation on it.
After inputting the specs I am instructed to add 2 TABLEspoons of cure #1 to the brine for this 16 lb ham. I am aware it will be a different amount than if I were to dry brine it, but holy smokes it is certainly a lot more than the 3 tsp the label on the pink salt is instructing me to add.
Does anyone know the source formula for this wet cure calculator? Would just like to run the numbers myself as this food is getting fed to other people, I also have toddlers and I have to watch the nitrites.
edit: I've seen references to Pop's cure here, was unable to find it through the search bar
How To Make A Cured Smoked Ham From Scratch
Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep...
amazingribs.com
After inputting the specs I am instructed to add 2 TABLEspoons of cure #1 to the brine for this 16 lb ham. I am aware it will be a different amount than if I were to dry brine it, but holy smokes it is certainly a lot more than the 3 tsp the label on the pink salt is instructing me to add.
Does anyone know the source formula for this wet cure calculator? Would just like to run the numbers myself as this food is getting fed to other people, I also have toddlers and I have to watch the nitrites.
edit: I've seen references to Pop's cure here, was unable to find it through the search bar
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