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.
A basic rule is 2 days per pound for the small cuts and 3 days per pound for hams and shoulders. For 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.Smaller pieces should end up on top so they can be taken out first allowing larger pieces to continue curing.nother 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. Smaller pieces should end up on top so they can be taken out first allowing larger pieces to continue curing.