BaconWater 468

sarah

I would say several short pieces os string. :o)

Again, there tends to be a time factor in this

Most most, but defiantly not all supermarket hams are cured with-in a liquid solution

Depending on the size of ham a couple of hours should do, ...... but I would change the water two or three time.

True

I am buttuming that you was doing a dry cure rather than a liquid cure.

A lot of factors can come into play, size of the leg, thickness from rind to the flesh, temperature, humidity, type of salt, how much salt used, how long covered-packed in salt, type of pork.

The general rule which is usually a good guide line is one inch per day for dry curing as well as liquid curing. Using a fine salt slows down the curing process, where as coarse salt tends to speed the curing process.

When I do my dry cure I usually rinse off any salt from the leg-ham before I soak the leg-ham in cold water for one hour, after which I will change the water and leave for another couple of hours when I will change the water once more and leave over night.

The next day I will take it out of the water and dry off, after which I will hang it up in a cool well ventilated place good air flow to dry and mature for one week or a little longer. After which I will usually cold smoke it for about a week and then leave in a cool well ventilated place to finish maturing about four to six weeks.

The above can be taken with a grain of salt, in most cases I have been told I do not know what I am talking about ...........