Pangolin Posted June 25, 2021 Report Share Posted June 25, 2021 This was a cured ham I made a while back, 42 days cured in salt and 9 months air dried. It was brilliant. Quote Link to comment Share on other sites More sharing options...
SO3isme Posted June 25, 2021 Report Share Posted June 25, 2021 It does look delicious. How did you 'air dry' ? Quote Link to comment Share on other sites More sharing options...
WalkedUp Posted June 26, 2021 Report Share Posted June 26, 2021 Wow that looks great. Our kind of food. My boys would have that down to the bone in less than a day. Quote Link to comment Share on other sites More sharing options...
Pangolin Posted June 26, 2021 Author Report Share Posted June 26, 2021 (edited) 7 hours ago, SO3isme said: It does look delicious. How did you 'air dry' ? I wrapped it in muslin, hung it in the garage and durng prolonged periods of good weather I had it outside. 1 hour ago, WalkedUp said: Wow that looks great. Our kind of food. My boys would have that down to the bone in less than a day. Thank you. It was made from pork that was reared by a bloke I worked with, bought straight from him, cured at home. Shropshire living, haha. It was probably worth a lot of money once cured, it cost me about £40 to do once buying the leg and salt. Great with some bread, cheese, wine, ale. It was really nice, I'm thinking about doing another one soon after finding these pictures. As I was reading other recipes I seen one for goose pastrami and salami. Luckily I've just aquired some shooting with land covered in Greylag and Canada, shame I have to wait for the Greys as there are loads of them doing the same damage as the Canadas. Edited June 26, 2021 by Pangolin Quote Link to comment Share on other sites More sharing options...
Rob85 Posted June 26, 2021 Report Share Posted June 26, 2021 Oh my that looks good. Armed with some suitable cheeses, crackers and a crisp dry cider that ham would keep me occupied for a while. Starting to think just looking at the food and drink section is getting bad for my health haha Quote Link to comment Share on other sites More sharing options...
Sprucey Posted June 28, 2021 Report Share Posted June 28, 2021 Would love to see a Step by Step process if at all possible, on your next Leg Quote Link to comment Share on other sites More sharing options...
Ian willetts Posted July 20, 2021 Report Share Posted July 20, 2021 Hi pangolin I am raising two pigs for the table and was thinking of a cured ham or bacon your method sounds perfect.planning what else I can do with the various cuts any ideas are welcome Quote Link to comment Share on other sites More sharing options...
Jonty Posted August 2, 2021 Report Share Posted August 2, 2021 Looks superb mate! Did you bury it in salt only or did you use a salt & nitrate/nitrite cure? You get attached to the legs when they’re drying don’t you - it’s like having another child to look after 😀 Quote Link to comment Share on other sites More sharing options...
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