Dry-cured ham
Description
This appetizer is quick and simple to make. It’s best to start curing the meat in February, so the hams will be ready by New Year’s and will be the centerpiece of the menu. The longer the pork ham is cured, the tastier it becomes. We ate the first one in October and the second in December, and I must say that over those 2 months the flavor of the ham changed significantly for the better. The meat should be sliced thin and packed in vacuum bags. This way the pork can be stored in the refrigerator for a considerable amount of time. It can be served warm or chilled.
Instructions
- 1
Step 1
Choose a hind leg from a meat or bacon breed pig; they don't have as thick a layer of fat and the meat will cure properly. Wash the meat well under fresh water and scrub the skin with a brush. Cut away all pockets, trimmings, and bone at the joints to prevent mold from forming in hard-to-reach places.
- 2
Step 2
Select or build a wooden box or curing niche for salting meat. The curing time is calculated as one and a half days per 1 kg. In my case, I leave the meat completely covered in salt to the top for two weeks. Occasionally you need to turn the hams so the salt does not harden.
- 3
Step 3
After two weeks, scrape off the excess salt from the pork and hang the meat in a ventilated place. Wrap it in cheesecloth to keep insects away.
- 4
Step 4
If the meat is not sufficiently aired, white mold may form. It must be trimmed off with a sharp knife, and the area where it formed washed with vinegar or alcohol.
- 5
Step 5
After curing, I recommend slicing the meat into thin slices and serving it at the table.