My First Big Project – Salted Air-Dried Ham

Flipping through my meat bible, Charcuterie by Michael Ruhlman and Brian Polcyn, I came across a recipe that I had not seen before. It caught my eye because it had the word HAM in it. So I stopped flipping and read. What I discovered is going to be my first long term project. SALTED AIR-DRIED HAM. I know that my bacon takes 7 days to cure…but this recipe says 4-5 months (or even up to a year.)

As soon as I read that I knew that had to be my next project. I want to get into making sausages that take months or years to make, but I am a little scared. So this recipe is so simple I figure that it will be a good place to start. From the description the ham will be like prosciutto di Parma. I can not wait.

I will need:
4 pounds salt
12-15 pounds fresh ham
1/2 cup lard
cracked pepper
cheesecloth

WISH ME LUCK

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Categories: Nobody Beats My Meat | Tags: , , , , , , , , , | Leave a comment

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