Millions of years of geologic activity created the spectacular views from Dead Horse Point State Park. Deposition of sediments by ancient oceans, freshwater lakes, streams and wind blown sand dunes created the rock layers of canyon country.
Allow the hams to cure 2-1/2 days per pound of ham. If the hams freeze during curing, allow one additional day for each day they are frozen. Preparation for aging At the end of the curing time (minimum of 2-1/2 days per pound of fresh ham), unwrap and remove any excess cure and mold.Use vinegar and a cloth to remove mold.pplying the curing mixture. The curing mixture should be applied at the rate of 1-1/4 ounces per pound of ham. Follow these steps: 1  Apply the cure to the ham by opening the hock end and forcing three tablespoons of cure into the opening.
The wet cure (water, salt and nitrite) will be a bad choice for curing of air dried products as it will provide extra moisture (water) instead of removing it. In most cases after dry curing, meats go for smoking, then for air drying and there is no cooking involved.or example, a six pound bacon would require about 12 days in cure, while a 12 pound ham would need 36 days. Another formula calls for 7 days of curing per inch of thickness. A ham weighing 12-14 lbs. and 5 inches thick through the thickest part will be cured 5 x 7 = 35 days.