Hi I’m new here, I’ve used tenderquick, or honey brown cure at the same rate. Canadian bacon using either at a tablespoon per pound is a 3-5 day process-that’s what my Morton salt curing guide calls for, done it many times.
The ham recipe in the same publication calls for cure time of 1.5 days per lb, a day an inch that is skin on. I’ve never cured a skin on ham, I’ve combo cured (inject, and rub) 6-10hams a year for the last 15. What I have found is about 3weeks is all that is needed for a green weight bone in 18lb ham. I’ve done much more time but found it unnecessary. Yes I’m making City ham. Ham brine is 1cup/quart of water.

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the ask question link on the web page does not work in Chrome. Can the gear box at the top of the stuffer be reversed to move the crank to the opposite side of the stuffer?

thanks I thought so !