Hi folks, sorry if it's been asked before - I have looked around but couldn't find it if it has. I have some of Francos' Parma ham cure and was going to try it out on a thick piece of belly before I tried a whole leg. My questions are relating to the timings, should they be scaled down for a smaller piece of meat? The timing for a whole leg is 2 x 15 days in the cure and 30 days drying. I think I've enough experience on the drying time, but I don't know enough about the dry brining process to be able to tweak the length of time in the cure if that is at al possible. I'd appreciate any feedback or experience any of you chaps have.
Thanks
Jonty