ham

Air dried cured Meat Techniques

ham

Postby largewhite » Tue Apr 08, 2014 2:18 pm

Hi, I have just bought a ham to salt using the dry cure method. Is it best to de-bone it prior to salting to enable the salt to penetrate right through the piece.
Unfortunately, I am a bit busy at the moment and trawling through the board to find a cure is not an option so any suggetions would be apprecitaed.
Regards, Lw.
food is not a matter of life and death, it's more important than that.......gw
largewhite
Registered Member
 
Posts: 36
Joined: Wed Feb 06, 2008 9:36 am
Location: france

Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 5 guests