Q: I'm planning on making a ham for Christmas...from scratch the way my Jamaican grandfather used to. I've done a bit of research online and most places recommend curing it with "pink salt" (aka: Prague Powder or Cure #1)
I recently moved from Brooklyn to Reno and spent a full day running around trying to find Cure #1. Finally, a butcher sold me about 1/3 lb of it.. except, its not pink. All of the sources I've read have said that Cure #1 = Pink and Cure #2 is White. The butcher said that he uses this white cure to do his hams, but I'm concerned because this is my first venture and I'm hoping not to poison the in-laws :(
Does anyone have any tips or guidance for me? Help, please!
Sent by Toni
Editor: Toni, we have very little experience (read: none!) with curing meat ourselves, but your experiment sounds both fascinating and delicious! Here is a little more information about the curing process that might help answer some questions:
• Food Science: How Meat is Cured
• Good, Bad, and Ugly: Nitrates and Their Role in Preserving Meat
• How to Cure Corned Beef
Readers, do any of you have experience with curing meat?
Related: Flavor Boosters: Ham Hocks
(Image: Martha Stewart)
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Monterey Pitcher fr...
Jessica's Crafted Space
Ana Creates a Community at Home
Actually, you've got it backwards. #2 is pink, #1 is white.
Hi,
Try the website "hunter, angler, gardener, cook"
This site is amazing for how to cure all kinds of meats and amazing recipes as well.
Daphne
I know this is a bit late for a christmas ham but call Mike at Wolf Pack Meats (they're on east McCarran just south of the river. The student learn to cure several types of meats so they probably have all kinds of mixes on hand and they can tell you how to cure meat safely. They're also the best source for grass-fed and non-factory-farm meats in town and all the sales go directly to supporting the program.
Thanks for all the tips. I ended up using the "cure" and brining my raw pork leg for a few days. Borrowed the in-law's smoker,smoked for an hr and a half then baked for about 5 hrs at 350. It was delicious! A tad salty.. but very flavorful. No more store bought spiral ham for me! I was anxious the whole time while eating and for several hours after. But, we all survived :)
Thanks to Katlian for the Wolf Pack tip.. I checked out their website and they seem terrific.