by saucisson » Fri Jan 08, 2010 12:54 am
If the box is too big you can fill the corners with just about anything to get the brine nicely snuggled around the meat. I have used potatoes and bags of pasta before now. Making sure the bag doesn't get pierced is rather crucial so a good manicure of any protruding bone is recommended...
Dave
Curing is not an exact science... So it's not a sin to bin.
Great hams, from little acorns grow...