I picked up a 22# ham today. I'm brining it with the bacon cure recipe. I ended up making 10 liters.
Before I put it the bucket, I removed the aitch bone. This is part of the hip bone that will cause carving trouble later. I gave it to the dog.
See you in a week.
30 November, 2011
Curing a Ham for Christmas
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4 comments:
I have always wanted to do this. I'm looking forward to seeing how it turns out.
@JIA It's not to hard, all you need is a leg and a bucket big enough to hold it. Join in on the fun. Thanks for writing!
Hello hams. . .
I googled aitch bone, and wound up on this web site for quite a while: http://www.wedlinydomowe.com/about/conference/convention-6
Nice!
I've never really looked at the website but I have their book Home Production of Quality Meats and Sausages. It's about 700 pages of techie sausage love.
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