The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: Matt-harvey on December 23, 2016, 05:13:06 pm
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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