Sorry I haven't been on here in ages, been really busy at home!!!
On the back of the success of my lamb prosciutto project, http://www.smokingmeatforums.com/t/182901/lamb-prosciutto
I have decided to have a bash at a whole hog leg parma style ham.
I have looked at loads of web pages and YouTube videos an they all just cure with salt.
I was thinking of using Prague Powder.
Do any of you have a recipe for using No 2 Prague powder for dry curing a skin on hog leg?
Or, should I just use salt?