Well, not scary from a taste point of view but from a size point of view.
With the belly and most of the hocks curing, the leg is looking huge!. The more I look at it, the more I want to break it down a little so that in the end, I have smaller finished hams. (The bone will get used as well - I hate wasting parts of animals)
Anyone have any suggestions?
With the belly and most of the hocks curing, the leg is looking huge!. The more I look at it, the more I want to break it down a little so that in the end, I have smaller finished hams. (The bone will get used as well - I hate wasting parts of animals)
Anyone have any suggestions?