Where to start a dry-cured ham for consumption -- MandicPlace (6)
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I would love to see or know how this hindquarter was cured&smoked, I have yet to find out how to cure deer,whole hind quarters.
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Different animals and size of the piece changes the curing process radically. For a Ham of 14 kgs a piece (raw meat) you shall leave 1 day per kilo immersed on salt. After that washing with clean and sanitary water, and leaving four to five months for a pre curing before placing it on the celler on special conditions of humidity and temperature. Therefore very difficult to teach a similar process for a deer who a suppose has much less meat and different bone/meat ratio. Hope to have help a bit.
MandicPlace 6 months ago