How Long can a Country Ham Age?

[KBFlyer]

I have only done one back in 2015 as I am not into waiting that long for the finished product. I also watched and learned from the video "How to Cure a Country Ham"
Great video and I followed it to the "T" and my ham turned out pretty good. Was worried about some of the mode that grew on it but it just cleaned right up with vinager.
After getting smoked:

After two years of hanging:

All clean up and ready for slicing:

 

[mneeley490]

Thanks, mneeley. No, not yet. It's on the ever-growing list, but I won't be able to touch a real, skin-on country ham. The closest I'll come is a dry cure (salt cure) pork shoulder for Easter. To that end I've been practicing with cottage bacon (i.e., buckboard), and now that the basement is approaching curing temps (55 to 60°F.), I should be able to begin in about three weeks.

Stay tuned around the middle of February. I'll record as much of the process as possible.

Do give it a try. You might surprise yourself.
I love prosciutto, and wondered if I could make it at home. If all I saw was the masters making it in Italy, I probably wouldn't have tried. But I watched some NY Italian families doing it in their kitchens on YouTube, and thought if they could do it, then I could certainly give it a shot. It took a while, but it came out pretty darn good.
My prosciutto thread.

 

[Fueling Around]

...
My prosciutto thread.

Awesome thread Mike.
Reading those old thread is very sad the known members that have passed and the others that have not been heard from in years.

Love prosciutto but not enough to make one myself. I'm happy to buy a couple of packages a year.

 

[mneeley490]

Awesome thread Mike.
Reading those old thread is very sad the known members that have passed and the others that have not been heard from in years.

I noticed that, too. Especially miss DaveOmak. He helped me out a lot.

 

[TeeZee]

Basement should be cooling off next week? Forecast is pretty chilly

It's getting there. Today's low was minus-18. We shut off the heat vents in the basement; this plus the weather will give us about a one and half month window to get the drying process far enough along. Come to think of it, I'd better get moving--I'm planning to apply cure daily until the drain off is down to a tablespoon a day; that should take at least a couple weeks, maybe three?

After that the plan is to rinse, spray down with vinegar, wrap in a muslin bag (yep, I'll sew my own) and keep an eye on it. I'd like to follow the U of K method as closely as possible. Looking to meet the 35% mark for weight loss.

Enjoying the weather where you are? I'd stay put.

 

[Fueling Around]

Dave is legendary to SMF. He and I had a few conversations on meat and other things.
He would be my first vote for a true hall of fame.

 

[Fueling Around]

...
Enjoying the weather where you are? I'd stay put.

I am not traveling north in the near and further future. May sounds good
Today is the first day where the A/C has run in over 2 weeks.
Going to be rainy and cooler the next 10 days.

 

[SmokinEdge]

Thanks, mneeley. No, not yet. It's on the ever-growing list, but I won't be able to touch a real, skin-on country ham. The closest I'll come is a dry cure (salt cure) pork shoulder for Easter. To that end I've been practicing with cottage bacon (i.e., buckboard), and now that the basement is approaching curing temps (55 to 60°F.), I should be able to begin in about three weeks.

Stay tuned around the middle of February. I'll record as much of the process as possible.

Humidity will be just as important, if not more so than temp.

 

[TeeZee]

Do give it a try. You might surprise yourself.
I love prosciutto, and wondered if I could make it at home. If all I saw was the masters making it in Italy, I probably wouldn't have tried. But I watched some NY Italian families doing it on YouTube, and thought if they could do it, then I could certainly give it a shot. It took a while, but it came out pretty darn good.
My prosciutto thread.

Hey, thanks. That pork leg looked gorgeous. (Why didn't you buy the other one? )

I'll study this carefully. Your 'ham' turned out perfectly.

 

[TeeZee]

Humidity will be just as important, if not more so than temp.

Yes. I see you have some responses on that thread dealing with this issue. Got some ideas as well. I really appreciate you reaching out.

 

[Count Porcula]

So I started a great thread and then failed to cure a ham.

 

[TeeZee]

So I started a great thread and then failed to cure a ham.

You have my sympathy. After reading up (thanks, mneeley) I realized I had missed my window. Should have been salting that baby back in December (when I had bronchitis and early pneumonia). We'll settle for a brined pork butt 'ham'--those are good and very easy.

You guys are the tops.