ham
Posted: Tue Apr 08, 2014 2:18 pmHi, 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.
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.