Immersion Curing - Surface Area

[captain wassname]

I should have said initial weight gain.Im thinking in terms of 3 or 4 days.
All my experiments have gained a bit more weight than Pauls though within the 25% margin of error that I feel I need.
So far all brines have been salt and sugar It will be interesting to see if an all salt brine gains the same.
Would you think that from an all salt brine I would get more salt than Paul did with his mixed brine.Or maybe less weight gain?
My intention is to construct a 10% brine (inc.cure) that would give 2.5 gms of cure no1 per kilo of meat when a 2% salt (inc cure) level is reached .Then rest for a week.
Do you see any reason why this wont work?

[wheels]

Just to add total confusion to the issue, my last two 2:1 black ham's lost weight during their 10 days per kg curing. One by 4.4% and the other by 6.6%!

Has anyone else had this happen in a (non-injected) brine cure?

Jim, I'll try and get my thoughts together and email them to you. I'd like to run then past someone else before I make an idiot of myself posting them here!

Phil