parma cure help

[steptoe]

hi i got my parma cure mix from here today and was wondering it says enough to do a leg but does anyone know what the amount should be per LB of meat as i am looking as a smaller joint
cheers

[Paul Kribs]

For best results use boned pork, for beginners we recommend starting with a small piece of meat and then progressing to full legs when more experienced. Only when you are confident should a 'bone in' full leg be cured as this requires more supervision and has a greater risk of spoilage.

Regular pack enough to cure a leg of ham approximately 6 kilos, or a selection of smaller cuts of pork.
Large pack enough to cure 20 kilos of pork i.e. 4 or 5 full legs or numerous small joints.

Use 80 grams of cure per kilo of meat. (approx 36.4 grams per lb of meat)

Method
1. Chill the meat overnight
2. Rub the meat with half of the cure mixture, if using a boned joint ensure that the inner surface of the meat is properly coated, massage the cure into any crevices.
3. Wrap the meat tightly in cling film or seal in a Ziploc bag or vacuum pack.
4. Lay the meat skin side down in a non reactive container i.e. glass or plastic.
5. Leave the meat to cure in the fridge for 15 days.
6. Unwrap the meat and repeat step 2 with the remaining cure mixture.
7. Leave the meat to cure for another 15 days.
8. Unwrap the meat and leave to soak in tepid water for half an hour.
9. Hang the ham for 3 hours in a draughty cool room.
10. Smear the meat side of the ham with a mixture of lard and black pepper.
11. Hang the ham in a warm room for 3 days, (an airing cupboard is ideal).
12. Hang the ham for a minimum of 30 days at 15 degrees Celsius with a 70% relative humidity.

Regards, Paul Kribs

[steptoe]

cheers paul i am off to a local butchers (he does alot of very high quality organic pork ) tomo to get the meat and look out i will be trying my hardest to make the perfect ham , as when i brought parma ham i just love the stuff but found it very expensive so i am going to try curing this way and yum yum hope it works
cheers again

[steptoe]

ok on to the second stage another 15 days, i am really getting excited but lets hope it tastes good at the end

[saucisson]

What joint and weight did you go for Steptoe?

Dave

[steptoe]

hi dave i got a boned out leg as i read it is easier with the bone out i opened it up to get the cure right inside all the meat so i am hoping it works out ok

[steptoe]

ok myfirst joint is out and smelling good no bad smell to it so i amvery very happy , just rinsed and now hanging in the bathroom to air for a few hours then we see more to follow

[steptoe]

hi can anyone tell me is it the longer i hang it thebetter the taste will be thats something i am wondering as i have already started off another boned out shoulder , so going to try and leave it as long as poss before i try if thats the case the longer it hangs the better it is

[jpj]

yes the longer the better.
i leave whole legs for at least 9 months

[steptoe]

ty jpj cheers for the info i will have to make myself wait

[steptoe]

well me second piece is now on day 15 so just done the second rub and getting excited the first is starting to firm up now so fingers crossed