Jonathon The Hams look great we ended up smoking 12 hams and 12 slabs of Bacon this weekend. Long weekend but worth it. Quick question. I got the Hams up to between 136-142 internal. I know this is a little short of the 145 but I ran out of propane and it was very late. As long as when we eat the hams we bring it up to 145 we should be ok correct??

Jonathon I made a mistake I meant Sure Gel not Sure Cure. I am using the Country Brown Suger Cure. I am not doing it commercially I raise a few pigs every year for myself and my family. This year we raised 6 and everyone wants ham so I decided to bone them out to cure and Smoke. Each Ham is around 9.5 lbs +/-. I am going to mix the following please let me know if you see any problems with my calculations

Total Weight= 114lbs
4 Gallons of water
9oz Cold Phosphate
27oz Sure Gel
4lbs Country Brown Suger Cure
1oz California Ham SPice
.48oz Sodium Erythorbate

Inject 20% or around 3 gallons total
Then hold in a 50% solution for 24-48hrs

Thanks for the advice and help!! This is the only place I will come to for all my meat processing equipment and seasoning mix!!!

I just finished making around 150lbs of sausage using Holly Regular Pork seasoning. I also grind once, season then grind a second time. I spread the ground pork out on a cutting table and mix really well before grinding again. Sausage has always turned out extremely good with fantastic flavor.

Jonathon I have 12 fresh boneless hams that I am getting ready to inject, cure, and smoke. My question is do I take the combined weight and divide by 25lbs to calculate my Cold Phosphate and Sure Cure amounts or do I need to take an average weight of a single boneless ham? I am planning on smoking this weekend. Thanks for the help!!!

I have 12 fresh boneless hams that I am getting ready to inject, cure, and smoke. My question is do I take the combined weight and divide by 25lbs to calculate my Cold Phosphate and Sure Cure amounts or do I need to take an average weight of a single boneless ham?