This is a simple, tried and tested, Prosciutto style air dried ham for those wanting reliable results in a relatively short turnaround.
First you will need to create the spice block. This mix will give some mild but worthwhile aroma and a nice flavour for general use. Obvioulsy this mix can be customised as you see fit as long as the ‘functional’ ingredients (the salt and Cure #2) remain in the given ratios.
Bulk Cure Mix
- 250 g light brown sugar
- 350 g coarse sea salt
- 25 g cure 2 (alternative name Prague powder 2)
- 40 g coarse ground black pepper
- 10 g ground juniper berries
- 25 g ground garlic powder
Cure application:
44g per kg in two hits so total of 88g per kg
The process is simplicity itself and would suit both bone in and boned out legs. It creates a product that is equally suitable for home use or general purpose deli sales stock.
- Ensure ham is clean and dried off.
- Rub on 44g per kg of cure mix above.
- Wrap tightly in cling film (saran) until completely sealed and secure, or vac bag if you have a big enough one (best way).
- Fridge for two weeks with weight on (or stacked) to compress and flatten out the ham..
- Unwrap and repeat 1 to 4 above.
- Unwrap rinse, dry off and hang in to dry off overnight
- Hang in in your chamber for min 90 days
- Enjoy.
