- Joined Aug 25, 2009
Excellent advice....as usual.Just a hint you might want to try, since your vessel is not deep enough to cover the face end and the leg joint end you might want to use plastic wrap to keep a full face of salt on the two ends.
I do a lot of these salt only cures to make Jamon. Are you planning on the outdoor 12 month aging? Or are you going straight country salt cured ham?
If you get it through without bone sour they are amazing. I have two now that are three years old and all outdoor tree hanging cured. (stainless steel cage to keep birds and bears out and very high in the trees at 8700 feet ASL.
Good luck, the advanced techniques require patients, but produce an excellent product.
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