Thread: Dry curing ham?
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Unread 07-24-2013, 10:06 AM   #2
YetiDave
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You'll need to watch the temperature and humidity carefully and keep an eye out for mould. Dry curing should be done below 15C/59F and at around 60% humidity (if memory serves me correctly) Otherwise you might end up with something spoiled or way too dry
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