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Air dried ham

 
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Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Thu Jun 28, 12 10:30 am    Post subject: Air dried ham Reply with quote
    

I'm having a blank moment. Do I first of all leave it in just salt or salt and sugar a la Alison's bacon cure? An d is it 3 days per kilogram?

I cannot find a "recipe" on here. There's plenty of stuff on bacon curing and making hams but air drying is defeating my search ability.

Is it better to do a big boned piece or cut it into smaller?

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Thu Jun 28, 12 10:46 am    Post subject: Reply with quote
    

Just salt, weighted and better to do one big one. I leave mine 1 day per lb

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Thu Jun 28, 12 11:16 am    Post subject: Reply with quote
    

What Rob said. I do about 3 days/kilo with a weight double that of the leg pressing it down.

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Thu Jun 28, 12 11:25 am    Post subject: Reply with quote
    

Thank you both.

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Fri Jul 13, 12 12:13 pm    Post subject: Reply with quote
    

I am a bit surprised at how much liquid the ham is standing in. Remind me if this is normal.

It's due to be taken out and hung for drying on Monday.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Fri Jul 13, 12 12:22 pm    Post subject: Reply with quote
    

Yes, that's fine - it has been drawn out of the meat, which is what you want.

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Fri Jul 13, 12 12:25 pm    Post subject: Reply with quote
    

Thanks. It was the quantity but I suppose it is a bigger lump of meat than I usually use.

pricey



Joined: 28 Feb 2005
Posts: 6444

PostPosted: Fri Jul 13, 12 7:10 pm    Post subject: Reply with quote
    

I put mine in My cider press, works a treat, with salt that is.

gythagirl



Joined: 18 Feb 2010
Posts: 1467
Location: Somerset
PostPosted: Sat Jul 14, 12 11:41 am    Post subject: Reply with quote
    

https://www.channel4.com/4food/how-to/how-to-do-meat/how-to-prepare-air-dried-ham-prosciutto-style

This is HFW's method, and what we have done for the last 2 years. Fantastic!

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