My first cured ham

[Zep 0]

I proudly present my first Jamon salada (or for those of you who dont know Parma ham)
10 months curing, first cut was alittle salty, but the deeper you go the more suculent it is.
I've 3 more hanging in the sotano one for los reyes an one I'm going to take to Empuria in January
so my new friends can try autentic cured ham


Note the dirty cloth is from cleaning the ham as I'd just brought it up from the basement

Next project, building a smoking house, for sides of smoked bacon.

Gone fishing

[shropshire 0]

Yum yum.. I look forward to a taste. - I'll bring the JD

(.)Y(.)
Chivalry is not dead; it only sleeps for want of work to do. - Jerome K Jerome

[Andy_Copland 0]

I wanna see you feed it to the cat first, if it lives i'll eat

Will make Emp in Jan 10th-17th

Edit: Picture1 is the best hook knife i've ever seen. Must be a CReW dog

1338

People aint made of nothin' but water and shit.

Until morale improves, the beatings will continue.

[Zep 0]

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Yum yum.. I look forward to a taste.

Then it's a good job I've got theree more as my wife an kids could demolish one in a week or so.

Gone fishing

[Andy_Copland 0]

Whats the process for that anyway?

1338

People aint made of nothin' but water and shit.

Until morale improves, the beatings will continue.

[Zep 0]

Edit: Picture1 is the best hook knife i've ever seen. Must be a CReW dog



The knife is an old carbon steel blade that I use to stick pigs, That old knife hones to an edge so sharp ypu cant feel it cutting you.
an Ive got the scars to prove it



PS. book a flight this time you ...............

Gone fishing

[Andy_Copland 0]

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The knife is an old carbon steel blade that I use to stick pigs

You scare me

I'll make it

1338

People aint made of nothin' but water and shit.

Until morale improves, the beatings will continue.

[quack 0]

Quote

I proudly present my first Jamon salada (or for those of you who dont know Parma ham)
10 months curing, first cut was alittle salty, but the deeper you go the more suculent it is.
I've 3 more hanging in the sotano one for los reyes an one I'm going to take to Empuria in January
so my new friends can try autentic cured ham


Note the dirty cloth is from cleaning the ham as I'd just brought it up from the basement

Next project, building a smoking house, for sides of smoked bacon.

Where did you actually process it? It's not 'Parma ham' unless it's made in Parma, Italy, and via specific methods. Maple Leaf of Canada found about that...

Looks great though. I do like the stuff. It melts in your mouth.

But you have to understand, mental illness is like cholesterol. There is the good kind and the bad. Without the good kind- less flavor to life. - Serge A. Storms

[Zep 0]

No it's not Parma ham, that should of read "like Parma ham" it was more of a reference so people would know which type of ham I was talking about.
I procesed it last January here at home Catalunya Northern Spain. I buy a few piglets each year (now second year)which I raise on the left overs from the kitchen
and vegetable garden, Next year I plan on fencing off a area of my woods to let them scavage for acorns an truffels, I cant let them freerange at the moment as we have a lot of
wild boar in the woods,

The process is,cut leg from pig(once dead) remove artery from leg or as much of the artery as possible, this is to remove as much blood from leg as possible,
pack leg in salt, 1 day for each kilo, remove an clean off salt, I then press leg under about 50kilos for a few days (to get a flatter shape) it's then hung in the basement
for about 9 months,(I hang it in a mosquito netting bag just in case a fly or beetle gets in)

I live in a old stone built farm house that has walls more than 1meter thick an curing rooms down in the basement.


Here in Catalunya the ham is called "Pernil salat" but if I said that only a very few people here would know what I was talking about.

Gone fishing

[Twoply 0]

That's facinating to me. I've taken out books recently about curing meats. My grandfather got me interested in it when he told me about sugar curing. It was common when he was a kid. Sometimes one would even have to scrape some mold off the meat that was hanging in the basement before taking it upstairs. And to think I get annoyed when our tupperware is not organized logically!

Have you explored the sugar curing route?

[quack 0]

I'm impressed with the process and taste, for something that has three ingredients: ham, salt, and time. Send some over this way...

But you have to understand, mental illness is like cholesterol. There is the good kind and the bad. Without the good kind- less flavor to life. - Serge A. Storms

[warpedskydiver 0]

What disease did you cure it of?




J/K nice job

[Zep 0]

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That's facinating to me. I've taken out books recently about curing meats. My grandfather got me interested in it when he told me about sugar curing. It was common when he was a kid. Sometimes one would even have to scrape some mold off the meat that was hanging in the basement before taking it upstairs. And to think I get annoyed when our tupperware is not organized logically!

Have you explored the sugar curing route?

No I've not heard of sugar curing, I can imagine it would work as the main purpose of the salt is to bring down the water content in the meat (thus preserving the meat)
sugar would have the same effect, The most important requirement is low humidity, lowish temp an ventilation.

I shall look into sugar

Gone fishing