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