Thread: Curing a ham
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Unread 03-19-2013, 04:55 PM   #6
GARNAAL
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Join Date: 09-15-11
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Default tried again and here the pointer to the recipe..

Quote:
Originally Posted by GARNAAL View Post
http://www.bbq-brethren.com/forum/sh...0&postcount=26

a ~15 lbs fresh Ham using a recipe for cured and air dried Prosciutto Ham from Len Poli's site -
http://lpoli.50webs.com/Sausage%20recipes.htm
(could not get to that site today - keep trying...)

cured in a dry rub for 1 month and then air dried for at least 2 months..

I love the old fashioned taste of it and see no reason why you could not give it a day of cold smoke after that too!!
http://lpoli.50webs.com/index_files/...o-American.pdf

and don't forget -
adjust the weight of the spices, cure #2 etc. according to the weight of your ham -
the recipe ingredients called for are for ~ 8 lbs of Ham..

also - note there is a decent amount of skin removed from the ham to allow for proper curing and drying..
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