We’re making our first attempt at curing hams. There are 3 stages to the process. The first stage to submerge the whole of the back leg in brine for a week to 10 days. The brine is a sweet one which includes salt, sugar and saltpeter. The room should be about 8 degrees centigrade.
After the 10 days, we washed the hams thoroughly to get rid of all the salt and hung them up to dry. It is very important that they are totally dry. The saltpeter has been absorbed by the meat and now they are now in a fridge to ‘equlaise’. This means that in the next 12 days the saltpeter will continue to cure the meat.
Watch this space for stage 3….