Well....... I currently have mine in a bin covered in salt and sugar (8kg of salt & 2kg of sugar for every 45kg of meat),and every now and then I massage my pork.They should all be done in 3 weeks max. The plan is then to brush off the excess mixture,check over for blowfly eggs etc then wrap it a muslin bag and hang in a cool dry place out of reach of everybody and everything. I plan on hanging mine in the cave where we hung the pigs (remember?) and with the window ajar,should get a nice breeze through there to aid the curing process.
I read somewhere,think it was here,that someone hung their ham,covered in muslin,in an old birdcage.Fatastic idea,I just need to find one! Can pop over John Seymour's Guide to Self-Sufficiency if ya want it........ Ree