by Parson Snows » Sun Nov 28, 2004 1:01 pm
Aris
First of all it's really only the "Lesser expensive" ie CHEAP hams that are brine cure/pumped for the mass markets. The quality hams are still typically air-dried, bag cured etc. that is the main reason that you pay so much for these types of hams. The amount of time that they are cured/dried and the amount of weight loss that occurs over this period.
You mention that you don't have any space for brine tanks etc. in the fridge. Do you have somewhere that is cold enough (between 36 �F to 40 �F (2 �C to 4 �C) preferably with good air circulation that you could hang this "ham" bagged up? This time of year in a lot of countries is just right for curing hams. DO NOT GO OUTSIDE OF THIS TEMPERATURE RANGE. Going lower will arrest the curing process, and at temperatures higher than 40 �F (4 �C) you risk the chance of the meat spoiling.
Kind Regards
Parson Snows
Last edited by
Parson Snows on Sun Nov 28, 2004 3:42 pm, edited 1 time in total.
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen