I made some country hams from my hog in December and I wanted some opinions on them. I removed the skin because I don’t have the means to scald. After putting on the cure, I tried to make a skin out of melted lard, flour, and cheesecloth. They cured from early December to late April. There was some significant surface mold when I unwrapped them so I cut it off, cleaned the surface with vinegar, and brined them overnight before smoking, 24 hour smoke. They are now wrapped to age. I am thinking about buying a wine barrel to age them further with some desiccant packs. Thoughts?
by SpinalPepper69