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.
Once you get the meat curing process right, your ham will keep for 6 months to a year. There are 2 methods of curing ham, one is to dry cure it where you rub a salt mixture into the pork and hang it up to dry, and the other is a wet cure where you place the pork in either a brine or a pickle and then hang it up to dry.he first two recipes are for dry curing of ham and the other recipes are putting the legs of pork in brine. If you live in a hot climate dry curing is not a good idea as your meat will spoil and not be fit for human consumption.