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I'm about to cure my first hams and want to use Oddley's Wiltshire wet cure method, my 2 hams have each been cut into 2 so I have 4 hams each weighing about 3.25 Kg(total weight of meat is 13 Kg)If I cure them all in the same container do I double the quantities in the recipe? and how long do I leave them in the brine? Do I leave them in the brine for 35 days( 5 days per 500g per piece) or 130 days ( 5 days per 500g for total weight of meat)?

Hi Chris

I think you need to cure for 35 days as the instructions are per piece not the whole weight. Just make sure you have enough cure to cover all the pieces.
I am sure that Oddley will correct me if I am misleading you

Regards
Sausagemaker