There seems to be no fresh pork per Fl. Oz of curing mixture. Can we have some guidelines here, please?

Some very interesting recipes!

Comments for HAM CURING

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Jan 19, 2011
Ham Curing Guidelines
by: Countryfarm Lifestyles

The average leg of pork, depending on the breed used ranges between 15 - 25 kg. For the recipes found on this page, you can use them for a leg of pork around 20 kgs, give or take.

However, if you are using the curing mixture, use 1-1/4 ounces of the mixture per pound of ham.

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