Curing a fresh ham?

Discussion in 'Open Forum With Bruce Aidells' started by gonefishin, Feb 13, 2009.

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  1. gonefishin

    gonefishin

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    At home cook
    I hope this isn't outside of the scope that you wanted to discuss here. But I'd like to get your input on curing a fresh ham (10lbs). I've asked some questions and got good answers, but I'm still uncertain about how much prague powder #1 to use in the brine solution?

    thanks,

    dan
     
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