Ref; Ham Time

[TomKnollRFV]

Well with Thanksgiving coming up quick, I've got to cure a ham. I'm running off Foamheart's method for an 18 day wet brine cure... Link is here:
* https://www.smokingmeatforums.com/threads/butt-hocks-foamheart.279522/ *

I plan to do use a boneless pork butt roast. <Unless I get there and some how a roast is infact, not remotely related to a normal pork butt. In which case I'll be confused!>

Think I can reduce the salt from 3/4 cup to 2/3 cup? I want to cut down on the salt a bit, as I don't really plan to glaze this ham so people can taste it by it's self and let me know what they think. The immediate family has had it, but not the extended family.

 

[foamheart]

I don't know why you couldn't, remember that is 3/4C of canning salt, would probably be equal to about a whole cup of std. salt.
I tried to reduce salt also but I found that my mouth didn't equate ham (or cured products), without the salt taste. But everyone has different taste buds.
Also IMHO, the amount of cure is the only exact science. So if you can't get your ham out of the brine exactly when you planned, its really no big deal. Just remember in the old days it was but a way to extend the life of the meat. I don't think you can mess it up, so relax and enjoy it.

 

[smokin peachey]

Watching! I don’t see a problem with you reducing the salt Tom. I have cured bacon and ham with reduced salt amounts and no sugar. I also have used celery powder instead of #1 with good results.
Looking forward to seeing your results

 

[TomKnollRFV]

I don't know why you couldn't, remember that is 3/4C of canning salt, would probably be equal to about a whole cup of std. salt.
I tried to reduce salt also but I found that my mouth didn't equate ham (or cured products), without the salt taste. But everyone has different taste buds.
Also IMHO, the amount of cure is the only exact science. So if you can't get your ham out of the brine exactly when you planned, its really no big deal. Just remember in the old days it was but a way to extend the life of the meat. I don't think you can mess it up, so relax and enjoy it.

Foam when it comes out messed up remember that ;) I think I used maybe in total 3/4 cup salt <table salt>. We'll see how things go. The darn pork butt barely fit in the bucket..probably shouldn't have gotten a 10 pounder after all!

 

[TomKnollRFV]

So this pork butt was about 10 pounds, and the bucket I used before was literally to the brim, pork butt not submerged. So what is my solution? A plastic filing cabinet. It's PP 5. <Which the internet said is food safe>. It's actually perfect for what I wanted.

I just had to add maybe another cup of water to the brine. At this point if I end up with a disaster I'm positive it's the fact I added water and transferred my pork butt ham. <Do I need to reinject the pork butt because it got rehomed?>

 

[foamheart]

You are fine, you'd already injected the ham and 1 cup extra to 1 gallon, should be fine. Don't over think it. people have been making hams longer than there has been a measurement system.

 

[TomKnollRFV]

You are fine, you'd already injected the ham and 1 cup extra to 1 gallon, should be fine. Don't over think it. people have been making hams longer than there has been a measurement system.

I'm prone to overworrying lol. Thanks Foam, I figured if it was injected at least the inside is taken care of, no matter how badly I think I messed up.