One thing that I haven't heard talked about much here is an equalization time. Morton recommends it after the meat has been taken out of the cure and rinsed. In full hams it can take weeks. I usually let my CB sit in the fridge 24 to 48 hours after I cure to let it equalize. Seems to be less salty when I do that. I don't do it every time but when I have the time I do.
post #21 of 33
11/22/09 at 4:24pm