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A friend and I just ordered a pork package which includes two hip roasts. We're discussing dry curing them into Italian-style ham (salt; press; hang). Neither of us have done this kind of thing before. She has a very cool very dry basement where the meat can sit undisturbed. We're both experienced food people (she's a canning wizard), but everything we know about doing this kind of thing comes from the Internet. We're willing to risk our money to give this a shot. 1) Is this more difficult than it seems? It doesn't seem difficult - it seems as if it just requires patience. 2) Is there anything we should know before diving into this hamfirst?
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Jan 28, 2018 20:08
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| # ¿ May 5, 2024 04:57 |
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