SierraPete I love Muffaletta seasoning/taste, I used to have some Muffaletta mix that I would put on sandwiches and I LOVED it!

Don’t use #'s and oz.'s… use grams… 1.29#'s per gallon = 586 grams per gallon (1.29X454=586 gms)… Divide by 2 = 292 grams per 1/2 gallon… 1 gallon = 16 cups… 586 / 16 = ~37 grams per cup of liquid… save money and supplies…

Please disregard my last post; I have never used carrot fiber and I had it in my head that it was a cure accelerator not a binder.

lizj Yes, if you want it to sit for 48 hours that is okay, just don’t go too far beyond that as this will contain some sodium erythorbate which speeds the conversion from nitrite to nitric oxide and you run the risk of “gassing out” which is where all your cure converts to gas and escapes the water. Good luck and please post pics when you are done to the bragging board, we don’t have enough pics of customers finished hams!

Jonathon it would be great if you find away. It would make running smoker over night much better as I wear watch and could leave phone close to smoker.

Jonathon that will be fine as I like to have things on hand ahead of time then when I use my last I replenish and never go with out

hamm460 Yes, after cooking you still want to put them in an ice bath. That stops the cooking process, if it is easier you can shower them for 20 minutes, 1 minute on and then 1 minute off with a fan pointed at them

Agreed I hope it end end April holding thumbs Stay safe all

I think it depends more on process. For one i would not add 20% water unless you have a vacuum tumbler. Yea you can add water if you want but just put a dab in to help mix the seasoning. Too much water can drown out some of the cure while marinating. Did you smoke it or just dehydrate it? If you want it a nicer red color marinate it for 48+hours. Even a little erthorbate will burn it redder as well. If you smoked it then put heavier smoke on it a bit longer. Hickory gives great red color. If you just dehydrate it then its harder to get it real red. My jerky cook cycle is 200 degrees the entire cook cycle, i also use humidity for an undisclosed time so 170 isnt that bad.