A coworker has a bunch of fresh (uncured) ham steaks that he doesn’t know what to do with. He’s tried just cooking them with disastrous results. I told him he should home cure... so he quickly offered them to me to cure and smoke. I’m thinking that I’d use the simple bacon cure but would appreciate your thoughts. Knowing these are going to be slimmer than the typical pork belly, I’m thinking they don’t need as much cure time. Any suggest would be appreciated.