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Pork Leg Curing for Ham?

post #1 of 3
Thread Starter 

For a couple of years now, some friend and my mother are bugging me to make my own ham and for a couple of years, I delayed the request... until now! I am now ready to make my own pork leg ham because chirstmas is just around the corner (here, christmas starts at september and ends in febuary.) But the problem is, I don't know exactly how.

 

I have ver little knowledge about curing meats. Sure I regularly cure and smoke my own bacon but that's about it. 

 

I've also searched the net for recipes and tips but they vary so much that I am now confused. The amounts, time, they all vary! So I'm asking the community's help on this. 

 

Also, I live in the tropical part of the world so dry curing may not be the best option here. I'm looking into wet curing.

 

The things I would like to know: The brine ratio. How long to brine certain weights of pork and how to cook it.

 

I have curing (pink) salt in hand and I don't think I can get my hands in any other preservative. So yeah, thanks in advance! :)

post #2 of 3
Thread Starter 

anyone? help?

post #3 of 3

There are a number of books that would guide you.  Look up Michael Ruhlman, Rytek Kutas to name two.

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