Removing the bones from the cuts of cured meats

[warston]

Was wondering if anyone has a guide or something about removing the bones from the cured meats !
When that to be done ? After the curing period ? After the cooking ? Before all of these ?
If anyone can help with uploading pictures , it will be appreciated !
Roger

[Oddwookiee]

For me, if it's to be a boneless product then the bones come out before any salting or spicing. For a bone-in product, the bone stays in from hanging carcass to final packaging. IMHO, it's a waste of work to leave the bones in throughout any of the processing if the end result is a boneless product. Bone things out while still fresh and save a whole lot of hassles down the line if boneless is the goal.

[captain wassname]

as mentioned if you are intending to bone a joint at some stage then at the beginning is best
U tube will probably have videos about boning.I found a couple about boning a leg of lamb.

Jim

[warston]

Thanks a lot for your response guys ! can you please upload some links or images about the process ?
Roger

[wheels]

You'll find a number of cutting guides here:

http://www.qmscotland.co.uk/index.php?o ... &Itemid=65

[warston]

thx Phil