Newbie to dry aging. Couple questions:

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5 years 11 months ago #4715 by Team 2
Hi all. Just starting my first dry cure making prosciutto. What salt is best to use? table salt, pickling or canning salts...which is best? Also, what ratio / lb? I have 9lb green ham I am using. I have read 2.5-3.5% of the meat weigh is an accurate calculation for salt.
I think I used too much salt 10 Tbls. and I used table salt and 1.5 tsp insta-cure#2. Should I start over? Rinse it redo? I JUST did this today 12/24/13
Please be kind...I am new to this and started this before my charcuterie book arrived.
HAPPY HOLIDAYS!

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5 years 11 months ago #4717 by Jim
Replied by Jim on topic Newbie to dry aging. Couple questions:
Hi Team2,

We aren't dry curing experts by any means, but if we assume 10 Tbsps of salt would be roughly 65g. -70g, so for 9lb meat = 4kg, >>>> 65g would only equal to 1.65% + the Instacure #2. Does not appear that you have added too much salt. Just our 2cents worth.
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