@kenneth said in Sweeter than sweet cure: Wanting to cure ham with this seasoning after a 10% pump how much cure and for brine to pickle and how many days brine before smoker ready and do you rinse before smoke first ham . Have you reviewed these topics on curing whole muscle meats yet? https://meatgistics.waltonsinc.com/category/45/cured-whole-muscle-meats The amount to use is on the web page for sweeter than sweet cure. https://www.waltonsinc.com/sweeter-than-sweet-cure-1