johntranstel wrote:...mine is the dry salt method (Serrano rather than Parma), but I cannot find much knowledge for this method.
Two questions - is there a reliable 'days to cure per weight' formula for tunnel boned legs (lots of salt inside the leg).
Is it possible/sensible to soak the cured leg in water for x hours/weight before drying it? Or any other ways of removing the salt?
Any advice appreciated.
I don't quite get this as Parma is made by what is basically a dry cure method.
Para E.1.4 in this document covers salting the meat:
http://www.prosciuttodiparma.com/pdf/en ... ations.pdfE.1.4.Salting
Refrigerated and trimmed legs are sent by slaughter-houses to salting plants; it is extremely important that salting is carried out on legs that have been kept at a correct and constant temperature; as it happens, an excessively cold leg absorbs little salt, while a leg that has not been sufficiently refrigerated can be prone to decompose. Salting involves the use of wet and dry salt. Skin is treated with wet salt, while lean parts are sprinkled with dry salt.
No chemicals, preservatives or other kinds of additives are used. Legs do not undergo smoking.
Hams are stored in cold storage rooms at a temperature ranging between 1°C and 4°C at about 80% humidity. After 6-7 days of storage in these rooms, known as preliminary salting rooms, hams are taken out, cleaned of residual salt and sprinkled again with tiny amounts of salt. Hams are then put back into a new cold storage room, known as the final salting room, where they remain for 15/18 days depending on their weight.
During this period the hams slowly absorb salt and give off some of their moisture. At the end of the salting period hams weigh about 3.5% to 4% less.
E.1.5. Resting Period
After removing all residual salt, hams are stored in so-called resting rooms for a period ranging between 60 and 90 days at about 75% humidity and at a temperature between 1°C and 5°C. During this stage, hams must be allowed to “breath” and should not become too dry or too wet. The air in the rooms is changed at frequent intervals. The absorbed salt penetrates deeply, becoming evenly distributed in the muscular mass.
During this phase the ham’s weight reduces by about 8-10%.
Although this mentions wet salt, I'm sure that it is not wet enough to be a brine.
I hope this helps.
Phil