Making the Brine
To prepare this recipe, you need a kitchen scale. Digital kitchen scales are cheap and well worth it to make a fantastic ham (especially when you figure all the time and effort you put into harvesting the meat).
Curing Time
The beauty of the equilibrium cure is that it’s almost impossible to mess this up assuming you did the math right above. The curing time is a function of the meat thickness, as it will take longer for the salt to penetrate a thick cut than a thin one.
Too short curing time? You’ll end up with smoked meat, not a ham, but still tasty. Too long curing time? Completely fine, still a ham. As a general rule of thumb, see the following table for curing times. For a standard de-boned bear, pig, or deer hind muscle or shoulder, plan for around 14 days of curing.
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