Justin - Thanks for the link. Still no fuzz, but I'm watching closely.
Shawn - The ham is not visibly dripping anymore. There are a variety of factors in what shows through. Most of the ham had a layer of fat so it appears white, and other parts have more layers of cheesecloth and appear white. The dark area is where there was no fat layer and not a lot of cheesecloth and lard. I may give it another rub with lard.
Jim
Shawn - The ham is not visibly dripping anymore. There are a variety of factors in what shows through. Most of the ham had a layer of fat so it appears white, and other parts have more layers of cheesecloth and appear white. The dark area is where there was no fat layer and not a lot of cheesecloth and lard. I may give it another rub with lard.
Jim