Tender quick works very well but it takes 1 tablespoon per pound of meat because it has only 0.5% sodium nitrate and 0.5% sodium nitrate. Ham Steaks pair particularly well with just about anything cheesy or carby, but what you pair it with really depends on what time of day you’re serving it! [In other words, how many pounds of ham (the pig's leg) can be cured? I have no idea what a unsmoked cured ham would taste like comparitively. Common wisdom states that a ham should be wet cured for one day per every two pounds. Instructions. It smells like smoke ham even though we did not actually smoke it. Worked a treat. Jeff–That would definitely give it a smoky flavor. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. This is the best ham I have ever had. of water that would mean 12 tsp. I live in Canada and I know here as I work as a cure/smokehouse operator for a small butcher shop that this is the case here. substitute for a ham fresh from the smoker. Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. Thanks, I use Sure Cure made by Excalibur for curing my bacons and hams. I just might have to buy Ruhlman's book after reading this. Wish me luck-pork is expensive here! to inject them with #1 pink salt. Just curious, how much did the ham you bought weigh? If it were me, I’d use the lesser amount, but I can’t guarantee that I’d be right! I needed about 2 gal. I pack this in a water bottle that I label very very thoroughly with skulls and cross bones to prevent accidental ingestion. help!!!! With your subscription you’ll receive access to exclusive content for just pennies a day. It costs me $1.00 a package at my butchers shop. Yum! 3. I have the nitrates and FD&C #3 (the pink color in the pink salts)available I'm wondering if I can delete the salt and use the sugar as carrier of the nitrate and pink colorant? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. Queso! I will report back on how this works out. I am butchering my pig this friday. TheCosmicCowgirl–I hope to be able to smoke one next time. Plus it's kind of neat to make your own ham! The only difference is my curing salt. It was definitely one of the best city hams I’d ever eaten, so wonderful, in fact, that it didn’t even need a glaze—it was ready to be sliced and served as it was. Score the skin side of the pork roast with a sharp knife. Never a fail! The information I got from the University of Oklahoma says 3 1/2 to 4 days per pound. We probably cure around 100 pounds of bacon alone each year, and that's the ratio we go with. Do you have a favorite glaze? Do you have any more input on this, or can you refer me to a source that might have more information? Nice post Lisa. LOL! Brilliant! This ham, which after being coated in salt, sugar and black pepper, was hung and left to develop for almost a year. Or will it work in place of pink salt? I understand the difference between the to (#1 & #2) but didn't feel the less than 1% difference of the nitrite was significant, and the nitrate was so low that even if it didn't have enough time to all convert to nitrite, it wouldn't make much difference since in a brine I suspect much of it will stay in the brine anyway. I use yellow mustard and brown sugar to glaze my hams. Perfectly pink thru the whole ham. Plus, you can be sure that they are clean and well processed. Alf–It won't taste like ham, it'll taste like roasted pork. Nice. And it certainly smelled like ham as well. i forgot to say i had 2 hams cut off the bone, and the meat doesn't float thanks anyone with an answer can e-maqil me at [email protected] Frequently asked questions about subscriptions. can anybody give me any idea of how much liquid smoke you put in the curing liquid for 3kgs of ham?? Should I throw it out? I've seen fresh pork legs at our Walmart. If you don't plan to use it within a week, smoke it at 325°F until it is 165°F in the deepest part and it will be safe for up to two weeks in the fridge. I thought I had to add the insta cure to the cure and found out that the insta cure was already in the cure. I'm going to do a fresh ham for Christmas dinner. What a great experience! And thank you for the congratulations. 1) used honey in brine instead of molasses, 2) used brown sugar instead of turbinado, 3) before baking, I rubbed with honey and brown sugar/black pepper, and, 4) lowered oven temp to 300 (so sugar wouldn’t burn) and baked until internal temp was correct.