Skinless Ham
Posted: Mon Feb 25, 2008 3:31 amHi All,
I'm new to this forum, but have been reading the interesting topics for a week or so now. Made a batch of the highly recommended Lincolnshire sausage this morning and fried up a tester batch. Wonderful sausage!
Planning on some Landjaegers also.
I butchered a hog a month ago. My Dad gives each of us Kids a hog for Christmas every year. This one was over 300 lbs. I used one ham for fresh roasts and have the other in the freezer with the bellies. I am planning on dry curing and smoking ham and bacon.
My question is: Since the ham is skinless, how should I cure it. Was thinking of steaking it out to about 2" thick. Then curing similarly to the bacon. Any recommendations would be great!
Thanks for the help.
Buckskin
I'm new to this forum, but have been reading the interesting topics for a week or so now. Made a batch of the highly recommended Lincolnshire sausage this morning and fried up a tester batch. Wonderful sausage!
Planning on some Landjaegers also.
I butchered a hog a month ago. My Dad gives each of us Kids a hog for Christmas every year. This one was over 300 lbs. I used one ham for fresh roasts and have the other in the freezer with the bellies. I am planning on dry curing and smoking ham and bacon.
My question is: Since the ham is skinless, how should I cure it. Was thinking of steaking it out to about 2" thick. Then curing similarly to the bacon. Any recommendations would be great!
Thanks for the help.
Buckskin