by Wilf » Sat Mar 25, 2006 7:48 pm
Hi Lurch, I have done both bacon and parma ham with the mixes, both need to be vacuum packed or zip locked bags to start with, so being together is no problem, after that the bacon can stay in the fridge and the parma will need hanging probaly garage, porch or back bedroom to get the right temp and humidity for a couple of months. I got a hygrometer of ebay to find suitable location, probaly OK this time of year before weather starts warming up, as freezing temp or too hot will be no good.