For those who have been following along, you will know that I am in the process of trying to make my first ham. I started about 2 weeks ago (see part 1).
When I last saw the pork it looked like so:
I pulled it out of the refrigerator. The changes so far are subtle. The meat is firmer, darker, and a little shriveled.
The next step was to a rub the pork with the cure/salt mix. I used exactly the same amounts as last time. Last time the pork was able to easily hold the entire batch of mix. This time however, the pork was drier and firmer. As a result about 1/3 was left over.
I wrapped the pork up like last time and place back in the refrigerator.
See you back in a couple of weeks…
