Ham Cure question
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Hi
first time curing a ham. I’m using the country brown sugar cure with all the additives recommended in the Waltons recipe. I have 1 gallon of the cure solution left after injecting and covering the ham. this is the full strength not the 50% solution. How long would this be still usable on another ham before it looses its cure properties? I plan on doing another ham in 2 days. Thanks -
winter Too many variables to go give a definite answer, my recommendation would be to toss it unless you used deionized water. But I think some commercial processors will do exactly this. Departing Contestant Cabelas90 lamurscrappy any input?
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i would have used it for a cover pickle for the ham you injected and make fresh. If you do the math, cure doesn’t cost very much. Make fresh
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The ham has a cover pickle. plus injection. this is excess. My smoker will only hold one ham or i would do both now. I plan on smoking the first tomorrow morning. What if I inject and cover the second ham now but don’t smoke it for two days instead of overnight? Thanks
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I did use Sodium Erythorbate. what wouldhappen if i cure the other ham now but dont smpke it for a couple days? THanks
winter i go back to my previous statement. Cure is cheap
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winter i go back to my previous statement. Cure is cheap
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Departing Contestant Ok Thanks. I’m just the conservative type i guess…i hoped it would be good for a couple of days.
winter i just compare the cost of the meat to the cost of the seasoning and why take a chance ruining $10 of meat to save .40¢. Keep curing and keep everyone posted on the results!
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Realistically for me, i use as much of the cure as i can and throw out the rest. Customers need/expect consistancy and keeping a cure for a couple days with the erthorbate “may” change that. Ive never tested it because i dont want to throw out a whole ham or picnic. So i cant fully answer your question.
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