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Author Topic: Air dried ham  (Read 1120 times)

Matt-harvey

  • Joined Dec 2016
Air dried ham
« on: December 23, 2016, 05:13:06 pm »
Hi everyone

Been reading posts for a while but my first post.

We successfully reared and slaughtered our first pigs this year. We did the butchery ourselves and have a freezer full of pork.

We also have made Chrizo and they seam to be drying quite well in the shead.

My biggest concern is our ham/ legs that have come out of salt about a week ago. They were salted for about 28 days and cleaned off and rubbed with balsamic vinegar then hung next to the Chrizo about a week ago.

I've been checking regular and they have started to drip and are getting more smelly. Not a rotten smell but a very strong smell that's not really that pleasant.

Is this normal? and do I need to/ can i put them back in the salt. Any help appreciated as this is our first time so still learning.

Thanks

 

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