Parma Ham Cure from sausagemaking.org

[Sojourn]

Hi all,

I applied the first lot of salt to my parma style ham on Monday, I did it on my own and found it very difficut to wrap in cling film while keeping the cure where I wanted it and not over the floor. I normally vacpac stuff but the ham was waaay to big for that.

Any tips for when the next application is due, I am hoping the first application took hold as there will be a lot of waste if it fails

Cheers,

Dave

[Kuma]

A common problem with dry curing hams, even with large cling film the liquid will run out away from the meat preventing the cure from doing its job.

I was able to get some large zip lock bags (from tesco) that would cure a tunnel boned leg of about 6kgs. For bone in with trotter I use a large food grade bag, seal as best I can without air and wrap closely to keep the brine in contact with the meat.

You will lose some of the cure if it has escaped out of the first wrap. If you can find a suitable bag and the leaked liquid hasn't spoiled you could reintroduce it. It would be guess work to increase the dose for the second cure, so not a good option.

[wheels]

Dave

The site owner's instructions say after 15 days:

http://www.sausagemaking.org/parmaHam.html

Phil

[Sojourn]

Kuma, that must be a mighty bag! I will have a look for them. I made quite a tight seal with the cling film, only about 20ml of leakage so far (72hrs).

Phil, 15 days will be 23rd December eek! - I am dreading having to do the 'cling film fandango' again, I may ask for some help from friends, family and neighbours - I think I can get about 20 people in my kitchen, hopefully between us all we can get it done

Regards,

Dave

[lemonD]

Dave,
If there's free beer involved you can make 21

LD

[Sojourn]

No problem, I will kick my missus out to do beer runs...I am soooo dead if she reads this thread!!!

[saucisson]

Be careful

In the tech class at my son's school they had to hunt the internet for a best burger recipe and then make it. They found "Oddley's Bonza Burgers"

My son, Tomas (14) admitted to me he added sausagemaking into the search engine while no one was looking

Dave