Every year for New Year's I cure my own ham and this year is no exception. Only difference is that this year being out of town longer than usual changed the time frame a bit. I fell behind a couple days but that's alright.
So started with a fresh 28lb leg
Started with a small incision
Worked my way around
Skin off
Cleaned it up a bit
Into the Cambro with curing brine
Cured. Now into the fridge to form the pellicle
Stay tuned!
So started with a fresh 28lb leg
Started with a small incision
Worked my way around
Skin off
Cleaned it up a bit
Into the Cambro with curing brine
Cured. Now into the fridge to form the pellicle
Stay tuned!