Air dried cured Meat Techniques


Postby largewhite » Tue Apr 08, 2014 2:18 pm

Hi, I have just bought a ham to salt using the dry cure method. Is it best to de-bone it prior to salting to enable the salt to penetrate right through the piece.
Unfortunately, I am a bit busy at the moment and trawling through the board to find a cure is not an option so any suggetions would be apprecitaed.
Regards, Lw.
food is not a matter of life and death, it's more important than that.......gw
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