Author Topic: to bone or not to bone....this is the question! (Read 3301 times)

gaztafari · « **on:** November 24, 2009, 10:16:47 pm »

I am trying to cure a ham for the first time and don't have enough room in my fridge to put it into a box/carton/container, but I figured I might just be able to squeeze a big bag in...Or.... Does anyone think it is cold enough to wet cure in a plastic container in the shed? I live up near staffs moorlands so it is pretty chilly at this time of year. Just one more thing...I have had a little go at butchering before now and not made a bad job of things, making my own bacon from the belly and back, but do you think that I should de-bone the ham, seeing it is my first time in dealing with a huge piece of meat? I've read so much in books etc that now my mind is all confused.

Sylvia · « **Reply #1 on:** November 25, 2009, 12:03:07 pm »

If it is cold enough and has plenty of salt around it you should be alright. Don't stint on the salt though!

milly molly · « **Reply #2 on:** November 28, 2009, 10:44:35 pm »

if u are concerned, u could put the container in a polystyrine box and add ice packs a couple of times a day, i did that a couple of years ago and it worked out ok.
I bought a few so i could swap them round and they had time to refreeze.

good luck

mandy

Hilarysmum · « **Reply #3 on:** December 06, 2009, 09:45:45 am »

You need to keep it to around 4 deg. c to avoid deterioration. Bone it if you can, it allows you to push plenty of salt inside which helps in the curing. Bet it will taste delicious