So is it safe to assume that if it looks right (pink), smells and tastes good and that I’m using the correct amount of curing powder - I don’t need to fret too much about the finer points when it comes to injecting etc?
I’m trying to understand whether there are health and safety issues or not.
Just for a little background to my concerns, many years ago I decided that I would start doing some preserving (canning etc.) so I bought a book that ended up being so technically frightening that I went completely off the idea for fear of killing myself or someone else with botulism.
Trying to find a balance between reasonable care and common sense is my difficulty.
Yotmon, we are a 2 person household also (my husband and myself) and 10 days is the longest one of my hams has lasted and only that long because I insist on not eating it every day. My husband, who is a great lover of proper evening meals, even had ham sandwiches for dinner one night - an absolute first!