No, I used the Walton’s Sure Cure, along with some sodium erythorbate and 1Tbsp salt and dextrose, and let it sit in the fridge for a day before going into the smokehouse.
how much ham spice should I add per pound of meat? On another note with the smoke lined casing I bought. is there any certain temp the product has to reach to allow the smoke lining to adhere to the restructured ham? and would the ham have to be cooked to 160 degrees? I thought I read somewhere if your going to be cooking later you can smoke till it reaches 145