Trying out a country ham recipe from Marianski’s home production book with a small skin on picnic (2150g)
Book says for every 1kg:
54g salt
10g cure 2
20g sugar
6g pepper
Then split into 3rds and rub and basically equlib cure in fridge for 40 days, rubbing in additional 1/3’s on day 3 and 10, and then pull at day 40 to smoke and then mature for 60 more days.
If that ratio is correct I will be putting on 21.5g of cure 2 – seemed like a heck of lot. Are these ratios correct? Any harm in vac sealing for either the whole time or at least the first 10 days?
by Jealous_Proof75