Curing a Ham

[jlewis]

I have a 22lb bone-in hunk of pork I'd like to cure and smoke as a ham but I've never done it before. I've seen lots of different methods for curing online; is there any consensus on the best way to do it? Appreciate the help.

[Graysonhogs]

in

[Ivanite]

Following

[bhenderson83]

Following

[txhunter33]

I wet cure Wild Pig Hams, I have posted my recipe in the recipe section. I don't know how to insert the thread but if you search my screen name for posts started you will find it. "Wild pig ham Cure" or something like that is the title

[Rookie28]

Following.

[Theodore]

I wet cure Wild Pig Hams, I have posted my recipe in the recipe section. I don't know how to insert the thread but if you search my screen name for posts started you will find it. "Wild pig ham Cure" or something like that is the title

Here it is: http://discussions.texasbowhunter.co...d.php?t=178838

This is what I do as well. I keep it simple and put heavy smoke on it. Folks love it. And sometimes I'll glaze it, but that depends on the occasion. Best of luck!

[jlewis]

Thanks a lot txhunter33 I'll give it a shot and let you know how it goes. Appreciate the help.

[jlewis]

What's the ratio for the kosher salt and brown sugar? Does it follow with the curing salt? Also, where do you find curing salt?

[txhunter33]

The kosher salt and brown sugar is the amount for 10 lbs. Since you have a 22 lb ham you could double it and you will be fine. You can find the curing salt at most grocery stores, meat markets, and Academy sells it. It is also called Pink Salt. Fiesta Brand is the cure salt I buy