Hi all. I’ve just started a cure as mentioned in the title. I’ve essentially followed this recipe (halved the ingredients).
How long should I expect Prague Powder 1 to work it’s magic? I’ve read conflicting things, some suggest 24hrs. Some suggest 10 days!
The thickest part of the pork is roughly 4.5 – 5 inches. it’s 1.5kg (3.2 ish pounds). It is my first post here so I hope I’ve followed the rules! Thank you
by ycsm1
3 Comments
Better wait for the experts here to chime in, but meanwhile you can look into cute time calculators
https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html
Or
https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html
(Click the brining time tab, but read above it to see it matches your method)
So using this [recipe](https://amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe/) with curing calculator is 15.6 days ( I add another 20% on top of that to make sure the cure is all the way so that 18 days) using 6.77 grams of Prague powder.
I’ve used this recipe twice first time worked great second time the cure didn’t penetrate to the centre which is why I now add another 20% on the curing time just to make sure.
Also that recipe has WAY TOO MUCH Prague powder for 5lb ham
I just did 14 lbs of pork shoulder cut into 9 or 10 big chunks for Baleron. I went a full 10 days and it came out really well. I heard when doing this that more time is better, but I figured 10 days was good… and it was!