@Astrid **********************

I'm aware of that and if you read the full thread you'll see I've given him full instructions on how to make it himself but what you described was how to cook a cut of pork. Marinating in "spices" for three days is not going to cure a joint of pork.

@Astrid **********************

he wants ham, not roast pork

One other point i should make, if you're coming to boil it to cook it, maybe up the regular salt a big as a lot will leech out, equally, if you roast it you may wish to lower the regular salt a bit as it concentrates but on e you've got your curing salt you'll be able to play around with the salt,sugar and other flavourings you wish to add until you find what works for you. Different sugars add different flavours. I've used regular white, brown sugar, maple sugar and black treacle in the past. Should probably try palm sugar while I'm here.

@Luis ******

you should be able to. Just more hassle for you

@Keith ******

just be careful with the cure, it needs to be handled accurately as it can be toxic in high concentrations. You'll see lots of wet cures on line but you end up using so much more salt sugar and cure than necessary. Dry curing using the equilibrium method means you have the least waste and that even if you forget the meat is curing it will never get too salty. You'll find equilibrium calculators online easily enough if you're doing larger pieces but if you stick to the ratios I stated above you can't go wrong

@Luis ******

i don't believe there is any wait time between applications but I could be wrong. But to answer your previous question apply for tourist visa. Your best bet will probably be to apply for a multi entry tourist visa so you only need the one visa and don't have to worry about applying again in Philippine's. The visa will be valid for 6 months and let you stay in Thailand for up to 60 days on each entry (but you can also get that extended at immigration for another 30 days each time)

@Chris *******

well take my later advice and get the cure. The salt and sugar you can change about but try and keep the curing salt to 0.25% of the weight of meat and you'll be good. I normally pick ip a kilo of loin every couple of weeks and do it. Can slice as bacon or roast/boil as ham (I sous vide but I'm fancy 😉)

as for having to pay again, direct that to the embassy direct if you can speak to someone

Are you going as a tourist and how long are you intending on being there?