28 days buried in salt, changed salt out on day 14. Gave it a water bath for 2 days on day 29. Hung Dried 3 or 4 days. Cold smoked 12 hours four days in a row. Added lard on visible meat. Hung in basement 12 months @16~20 degrees celcius at +/- 58 % humidity. Smoked occasionally to keep bugs away. It is not salty tasting at all. Sweet, nutty taste, firm. Tastes really good. Merry Christmas!🎄
by goprinterm
10 Comments
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Good stuff, Dude, looks awesome
Incredible job
I’ve never felt the urge to kiss a ham before, but pucker up, buttercup.
That’s beautiful.
Looks hamazing!
I wasn’t planning on doing a whole cured ham. This may have changed my plans
Im sorry but I thought that was like, a melted bike seat or something at first
Beauty! My dad and I have salted and cured hams most of my life. We have raised pigs and made these salted hams, some we have hung for 3 years. So good! Enjoy
This looks so good. Enjoy!