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yes

typical pine...LMAO

I don't trust doing them in those bags....the netting was just cheaper for us to do , the local butcher has them and they handy.

just salt.

Black pepper helps keep them away

that is lard and white mold

Sorry about not posting more updates, but too busy fighting off people from my basement ...we had to put in a security system and roving guards to protect the basement and smoke room.

we keep a fan circulating and in warmer weather we do use a dehumidfier if needed .

Thanks Pops6927  

If you don't wait a year its just a salt cured ham that you either have to boil or fry.

http://www.smokingmeatforums.com/t/102968/salt-curing-hams-prosciutto/60#post_727947

Here is the link to last years thread to any one interested, or wondering how our prosciutto hams turn out from last year.

That's is what we used fresh skin on hind quarters without the hoof

Your right , the deli don't even come close and our circle of friends keeps growing from us doing this.  

After cutting out the " H bone" bone and heavily salting them , we press for 25 to 30 days..we will rinse them in red wine , rub them down with garlic , then lard , and black pepper then hang them for a year or two.

http://www.smokingmeatforums.com/t/114450/salt-curing-our-next-years-prosciutto-hams#post_730971 Here is Dave54 and my hams for next year.

Here is the start of our hams for next year...

I agree....Traditionally they didn't have the ability to freeze and refreeze...that's why they cured and butchered in the fall..I am sticking to traditional methods.

Great post!!!

Shortend I am so glad you understand all this about the pork !!! Dave54 and I have talked and research the Berkshire hogs and regretfully we are not using them. although we want to. I have feeling we will be raising our own just for that reason . I agree it would be better if we used Berkshire...