- Nov 15, 2012
- 1,025
- 105
Hey Bear,Nice Job, Clarissa!!!
And like Dave said---Great way, cutting it down to smaller sizes & deboning for shorter times & no worry of bone sour problems.
If I ever cure a fresh Ham, I'll do the same thing before I Dry cure it !!!
Great Post too!!!!
Bear
Thank you!! I'm too inexperienced to feel comfortable with injecting around a bone and using long cure times....too much potential for something to go wrong, or for me to screw it up. Using the small leg section, deboning it, and using a shorter cure time took a lot of the stress out of it.
Thanks for checking out my post and for the compliments! I hope you have a great Sunday!
Clarissa