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Determining Cured/Aged Ham Doneness
Hi all, I started curing a 20 lb ham last night, following the Rhulman recipe for a Blackstrap Molasses Ham. Per the recipe, my plan is to rinse, smoke, and then hang it after 20 days of curing. One thing that the book doesn't go into is when to tell that the ham is done (as in, can be eaten... -
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Tuscan Salami Potential Issue
Hey all, I completed my first round of tuscan salami based on rhulman's recipe today, and the first few sections that I gathered turned out fantastic. In 14 days, the "control" sections (I only weighed a handful of them at the start) had dropped about 40% weight, and the flavors and aromas were... -
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Pork Belly Curing Very Slowly
All, I'm curing pork belly presently, which happens to be the third time I've done it. The first two times I used a dry cure (dry in the sense that I didn't add water, but the slurry formed after a day or so) with Morton Tender Quick, put the belly in a bag, and stuck it in the fridge for 7...
