Our beautiful leg of pork hanging in our porch, wind drying, well with this amount of rain almost wind drying and as this is the first Jammon we have done since moving to the seafront I am excited that the salty air may make a difference to the taste of this wind dried style Jammon.
I love it that every morning when we go outside we pat the ham!
THIS YEARS JAMMON I NORMALLY KEEP THE BONE IN BUT I WANT THIS JAMMON READY SOONER SO THIS IS A BONED OUT SHORT CUT LEG OF PORK, RUBBED WITH FINE SALT INSIDE AND OUT, I TIED MY LEG BACK TOGETHER BUT IF YOU WANTED A PERFECT FINISH YOU SHOULD SEW THE LEG BACK TOGETHER OR THE BEST RESULT IS TO HAVE THE LEG TUNNLE BONED OUT THIS BY FAR WILL GIVE YOU THE PERFECT PRETTY FINISHED LOOKING JAMMON, TOADAY I AM ALL ABOUT THE EATING AND NOT SO MUCH ABOUT THE PRESENTATION. WELL ALMOST !!!
THE JAMMON NEEDS TO BE COMPELTELY COVERED BY SALT FOR THE NEXT 24 DAYS TO CURE SO THAT IT IS READY FOR WIND DRYING IN A COOL PLACE OVER THE NEXT 8 to 11 MONTHS
THE JAMMON NEEDS TO BE WEIGHTED DOWN BY AT LEAST 10LBS DURING THE 24 DAYS THIS IS TO HELP THE SALT DRAW OUT ALL THE LIQUID THIS IS VITAL TO ENSURING A CLEAN CURE.
ONCE THE LEG OF PORK HAS BEEN IN ITS SALT CURE FOR 24 DAYS (THIS IS CALCULATED 3.5 DAYS PER KILO OF LEG) TAKE THE LEG OUT OF THE SALT AND BRUSH OFF THE EXCESS SALT WRAP IN DOUBLE LAYER OF NEW MUSLIN CLOTH SECURLY, AS YOU DON'T WANT INSECT TO HAVE A FREE BUFFET ON YOUR PRIZED JAMMON
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