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.
1 Strain brine and draw off approximately 4 cups of curing brine for each ham being cured. 2  With meat injector/syringe, pump as much as 4 cups of brine into the ham, being sure to reach areas close to the bone.3  This ensures complete and even curing of the ham âright to the boneâ. Immerse injected ham into curing vessel and refrigerate for 8-10 days. 2  Hot smoke until internal temperature of ham reaches approximately 135Â°F. 3  At this point, begin to baste with glaze consisting of: 1/4 cup mustard,1/4 cup honey,1/8 cup orange juice, 1tbsp of the Dizzy Pig rub you used in the curing brine.