Advice please :) Dry-cured, cold-smoked ham

Post your recipe requests and cooking questions in this setion. Not for general discussions.
Post Reply
Barnaby
Posts: 3
Joined: Fri Sep 01, 2017 1:05 pm

Advice please :) Dry-cured, cold-smoked ham

Post by Barnaby » Sat Sep 02, 2017 12:02 pm

Hi everyone

I'm currently trialling an approach from a mixture of recipes.
I have a small leg ham curing in dry salt mix, just salt, pepper and herbs, no saltpeter or nitrate.
I'll soak it in water and then leave it it to cure in the fridge for 2 days.
Then I'll cold smoke it along with some sausages for 6ish hours.
Then air-cure it until it loses 30% weight.

Any comments or recommendations?


12x7
Posts: 695
Joined: Tue Jul 09, 2013 5:32 pm

Re: Advice please :) Dry-cured, cold-smoked ham

Post by 12x7 » Sat Sep 02, 2017 12:32 pm

Is the fridge dedicated to the ham or will be like a normal fridge with lots of other stuff in it?

Barnaby
Posts: 3
Joined: Fri Sep 01, 2017 1:05 pm

Re: Advice please :) Dry-cured, cold-smoked ham

Post by Barnaby » Mon Sep 04, 2017 8:04 pm

It will be in a separate fridge.


Post Reply

Who is online

Users browsing this forum: No registered users and 1 guest