Since everyone loves the Charcuterie Maple Cured Bacon recipe so much, I thought I would share my experience with this ham from the book.
I started the ham about a month ago and salt cured the meat in the vegetable crisper of my basement refrigerator. It just barely fit once I put a barbell weight on it per the recipe. This is how it looked in the crisper bin covered in salt.
I cured it for an extra week since it was still expressing liquid after 2 weeks. Then rinsed it, slathered the meat in lard, covered it with pepper and wrapped it in cheesecloth.
This is how it looked when I hung it in my basement. It will be aged there for 4 to 5 months. I have previously recorded the temperature in my basement (I store some wine in this area), and it remains between 55 and 65 degrees from October through April.
The ham is from the same Berkshire hog I used for my bacon. Because my Berkshire hog was raised until slaughter in Baraboo, I believe the proper name for this ham is Prosciutto di Baraboo.
I started the ham about a month ago and salt cured the meat in the vegetable crisper of my basement refrigerator. It just barely fit once I put a barbell weight on it per the recipe. This is how it looked in the crisper bin covered in salt.
I cured it for an extra week since it was still expressing liquid after 2 weeks. Then rinsed it, slathered the meat in lard, covered it with pepper and wrapped it in cheesecloth.
This is how it looked when I hung it in my basement. It will be aged there for 4 to 5 months. I have previously recorded the temperature in my basement (I store some wine in this area), and it remains between 55 and 65 degrees from October through April.
The ham is from the same Berkshire hog I used for my bacon. Because my Berkshire hog was raised until slaughter in Baraboo, I believe the proper name for this ham is Prosciutto di Baraboo.