1st attempt at dry cured hams, question


 
K

Kevin Link

New member
I am making a go at dry curing a couple of hams. I don't have a decent scale, so I am basing cure length on cushion depth. I calculate about 42 days for the cure. Does it hurt to cure the hams for extra time? What is the best way to tell if the hams are done curing? Thanks for the help.
 
Size of the ham is important
42 days shouldn't hurt it. The drying and acclimation process is what smoothes out the taste.
Most people don't realize it but the cheap salty prosciutto that you can buy at the deli had about the same sodium as a Parma ham. Its all about time and temperature. Most importantly though the hams should firm up as it losses moisture.
 
I wouldn't think there's any concern for over-curing a dry cured ham. Under-curing would be a problem.
 
you may want to consider pumping/injecting a brine cure, 42 days is a long time depending on your conditions, although it's tough to cure something for too long before you start drying it.
 
You must log in or register to reply here.

 

Back
Top