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?
Advice please :) Dry-cured, cold-smoked ham
Re: Advice please :) Dry-cured, cold-smoked ham
Is the fridge dedicated to the ham or will be like a normal fridge with lots of other stuff in it?
Re: Advice please :) Dry-cured, cold-smoked ham
It will be in a separate fridge.