Just hung 2 gammon joints this morning. They had been in a wet cure, salts from Weschenfelder, for 10 days with cider and water. Dried them and wrapped in muslin this morning.
I am giving them a couple of days to dry out and then going to put them in the freezer. I am having a new years eve party so am going to cook one the day before so that people can have cold ham and pickle.
Well, thats the plan anyway so I hope it turns out ok.
I also had some bacon, dry cured with Weschenfelder cure, for lunch and it was lovely