glen I would second this. We make several no sugar products in our plant and i would say this should be fine.
Andrew B. I would run with the current salt content. If its good 5lbs will be gone quick and if its not well its only 5lbs and the next batch can be tweaked!
In need of Netting....
I have a couple small 7-8lb butt hams in the freezer from a hog we had butchered that needs cured and smoked. Plan on deboning, tying and netting.
What netting do I need? I have twine for tying.
Another question. I won’t be hanging to smoke so do I need to net or is just tying enough?
knifemaker3 I have never tried a ham but it should be like any rolled roast ,you might take a look at deli meats for more info. or cured whole muscle meats.
knifemaker3 if you go to the search and type in ham several items come up !
knifemaker3 Properly tied, you won’t need the netting. I don’t even use netting when I do a whole ham since I don’t hang my ham when I smoke it. I don’t debone my butt hams either, just inject the cure to the bone and cure them for 7-10 days. I 'm to lazy to take the bone out before, plus I like the bones for soup beans.
knifemaker3 If you aren’t hanging I would just tie it up. The only benefit to using a netting if you don’t hang it would be the old world appearance.