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To be honest, taking in to account the target weight loss of 30%, I think this may be ready before I anticipated. Depends how long it now take to dry in open air. I'm hoping that this process will get slower as it progresses.
OK, I'm letting the ham come up to room temp. One thing I have noticed, if you look at the most recent photo, there is a crack in the lard that runs horizontally from the ball joint of the bone to the far right of the joint. There is a slight odour coming from this, i cant think its a mixture of garlic and pepper as used in the cure. After a year, if it had gone rotten the smell would be a lot worse I would think. Ill carve it on my next day off
Well, I am hoping to carve the prosciutto later today. Then I realised that I didn't have a ham stand!!!
So I decided to make one. The upright dowels are flexible so they will act as a clamp when I put an elastic band round them and then there are the spikes which stop it slipping around ...SIMPLES LOL
Sorry folks...i wanted to get this all sorted and tidied up but unfortunately my mother passed away and obviously priorities changed. all i can say is that the project is a total success and will post vids asap
Sniper, so sorry to hear your Mother has passed. My condolences are with you and your family. May God Bless you and your family and help you through this difficult time.