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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Home Curing Ham

ChubbsChubbs Posts: 3,588
I have a 12.2 lb bone in ham shank that I need to cure. I am planning to go with Charcuteries basic dry cure and use 2 oz per 5 lbs. Few questions. First, it seems like a very little amount of cure for this huge hunk of pork. Should I try the salt box dredge instead? Second, I can't seem to find anything in the book to tell me a guideline for curing time. Anyone have any suggestions? Third, the piece of meat is so large I can't find bags or food safe containers to store it in fridge. I welcome any advice
Columbia, SC --- LBGE 2011 -- MINI BGE 2013


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