Westphalian Ham

[Tenpoint5]

guess I will have to order some.

If you need cure #2 i gots some.

when do you plan on doing this? i will have to get mine from the freezer.

Cool if you wouldn't mind sending some. Looks like once we get everything together probably start towards the end of January. Mine is in the freezer as well. I seen that link you posted they dont give a lot of specifics on measurements. I didn't read it all that well at 4am but I will reread it later need to take a quick nap. Have a surprise B-Day party tonight for a friend.

[NePaSmoKer]

guess I will have to order some.

If you need cure #2 i gots some.

when do you plan on doing this? i will have to get mine from the freezer.

Cool if you wouldn't mind sending some. Looks like once we get everything together probably start towards the end of January. Mine is in the freezer as well. I seen that link you posted they dont give a lot of specifics on measurements. I didn't read it all that well at 4am but I will reread it later need to take a quick nap. Have a surprise B-Day party tonight for a friend.

Ok i will get some in a vac bag for you. You need anything else? dextrose, msg. dont have much eca left

[Tenpoint5]

I'm good on the Dextrose and MSG Thanks

[Habanero Smoker]

Sorry I'm late in the discussion.

I've never did one of these hams, but looking at the post from 3rensho, this is not a dry cured ham. Therefore the curing method you use for the other hams you make should work fine, with cure #1. There are a couple of things you should keep in mind; saltpeter is a very slow acting cure and always requires longer curing times then cure #1 (sodium nitrite), which is a very fast acting cure. So that could account for the long curing time of that recipe. Also this recipe does not pump the brine into the meat, pumping accelerates the curing process.

If I were to make this at home, I would use the recipe from 3rensho; substitute cure #1 for saltpeter, but add the cure #1 in the amount I would normally use for that amount of liquid. If using cure #1, I would cut the curing time to 7 - 10 days; depending on the size of the ham. Also I would not add the cure until after boiling and allowing the brine to cool down.

It sounds like an interesting project. I can't wait to see how it comes out and, and which method you used to cure the ham.