[Bionic]

My pigs go off on Wed and, amongst other things, I would like to ask the butcher for a whole leg so that I can try some air dried ham.
Any suggestions where to get all that salt from?
Sally

[ppd]

Hi Sally
There is a really good site that you can order loads of  cures etc, called Weschenfelder. I ordered some dry cure and it came in within a few days. They also do lots of equiptment too - vac paccers, mincers and so on.
Hope that helps
Good luck for wednesday . Are you taking them yourself?
Pauline

[hughesy]

I'd reccomend Weschenfelder's too. They're very quick and have got everything you might need.

[Bionic]

Pauline, OH will be driving on Wed but I will be going with him.
It will be a bit strange but I bought them with the intention of sending them off so don't feel too bad about it. Mind you Wed morning at the abattoir might be a different thing. 

[Bionic]

Thanks both. I have just ordered from Weschenenfelder. Got some stuff for my air dried ham and sausage making too.  Wow, its exciting 
Sally

[Beewyched]

Pauline, OH will be driving on Wed but I will be going with him.
It will be a bit strange but I bought them with the intention of sending them off so don't feel too bad about it. Mind you Wed morning at the abattoir might be a different thing. 

Sally, I still    every time 

[rockstar]

good luck for wednesday

[Eve]

You don't need special salt for air dried ham at all, just ordinary salt from the supermarket is absolutely fine, and a few kilo's will be plenty.
Have the leg boned, makes for easier slicing.
 
Good luck on Wednesday.

[Anke]

You don't need special salt for air dried ham at all, just ordinary salt from the supermarket is absolutely fine, and a few kilo's will be plenty.
Have the leg boned, makes for easier slicing.
 
Good luck on Wednesday.

Ditto - and make sure they don't skin your pig. We have had really nice hams from autumn/winter pigs - big tasting usually around Easter time...

[Mammyshaz]

Good luck with your first porkers bionic  let us know how it goes, I'll be thinking of you 

I guess it's a bit nerve wracking and exciting at the same time. The results will be fantastic 

[redborneschoolfarm]

If you were going to use ordinary salt I'd add some prague powder No2 to the mix as it will assist in ensuring nothing nasty builds up in the ham. You can get it from ebay for a reasonable price about £4 a pot and it goes a really long way.

[MAK]

How much Prague powder per Kg of basic salt? Do you hang the hams behind a fine net or mesh to keep flys of the ham ? Any tips as I plan to do my own when we do our next home kill in December.

[SallyintNorth]

Sally, make sure you tell the butcher why you want one leg left whole.  I didn't, and they helpfully scored all the fat for me... 

[Bionic]

Sally thanks for the tip. I have to give them a list of what I want so will put that on there too.
Sally

[Eve]

You don't need Prague powder, pink salt or any other so-called curing salt, just plain old salt and good hygiene. Same thing with salami's, bacon, lonzino etc. You won't poison anyone, but except HFW no (mainly American) book dares to leave out advising on so-called necessary additives out of fear of being sued, and the sellers play in on that fear. What is a must is a meat slicer - now that's something worth investing in, especially for air dried ham.   
Re flies, cover any meat (not skin) of the ham with rendered fat, then hang in muslin / a cotton pillow case. A nice thick layer will be fine (much thicker than a cream you'd put on your own skin).