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.
Curing time for hams and picnics in brine is 3 1 / 2 to 4 days per pound per piece of meat. Another way to figure curing times is to allow 11 days per inch of thickness measuring the great-est thickness through the center of the cut.he length of curing is seven days per inch of thickness. An example, if a ham weighs 12-14 pounds and is 5 inches thick through the thickest part, this ham should be cured 5 x 7 = 35 days. A belly two-inches thick should cure in 14 days.