[gingercloverbramble]

We have 3 Large Blacks ready to go to slaughter in the very near future.  The last pigs that went were processed at the slaughterhouse and we picked up a copious amount of bacon and gammon steaks!!  This time we are keen to go down the ham route as my sons love their ham rolls and was wondering if anyone had any experience of 'doing' hams and salamis etc?!!  Also, if you did this at home yourself what sort of building did you use to hang the hams in etc?  Does it need to be a chilled place or would a shed be suitable? Obviously fly screens would be needed!!
Any advice would be gratefully received!!!
Many thanks 

[Hilarysmum]

Are you thinking of air dried hams?  Need a cool draughty place for those.  Mine are always brine cured,in the fridge.

[rorsa]

To make salamis you just need an airy place to hang them out of direct sunlight. I hang mine under a balcony that I have outside my back door.

To cure hams at this time of year you will need ice packs to keep the brine at a reasonably cool temperature unless you have a fridge big enough to keep it in. Once cured I hang mine in the garage.

[Hilarysmum]

Just about finishing up the last ham, have a new one in the brine, and am already looking at the back legs of a couple more pigs.  Warning once you have made your own ham you will not go back to shop bought.

[copperycat]

Regarding making hams and salamis, I have made some chorizo and have hung it in a cool outbuilding. Can anyone tell me how to prevent flies?

I read that wiping the sausage with muslin or cotton soaked in vinegar helps - anyone know if this is right?

[Hilarysmum]

I thought the vinegar treatment was to remove the bloom when dried.

[frit]

There's good advice and information about hams and other piggy related goodies in Hugh Fernley-Whittingstall (if I've got the name wrong much apologies we don't have a telly) book 'Meat' including dry and brine curing, pork pie making and I think something on salami

[Mary B]

Not sure where you live, but we've got a farm near us that will prepare hams/salamis etc for us, and more importantly, runs courses on how to.  The last lot of meat was fantastic.  It might be worth looking out for local places like this?