scotty71
Cook
I am going to try to make a virginia ham from a bone in fresh jam.
The meat is 8 pounds.
There is are two curing periods. The first one is done with a rub containing salt, suga and prague#1.
The 100 poud formula is 8 pounds of salt, 2 pouns of sugar ans 2 ounces of prague #1--i dont guarantee the accuracy of the prague. it's from memory..
MIX THE RUB and apply 1/2 being sure to cover the exposed bone and crevaces well. 7 days later apply the second half. age on a board in a cold area of 38 degrees for((( 1 week for each inch of the face height.
After that period the ham is soaked in cool water for 1 hour and the rub is washed off using a stiff brush.
the last stage consists of aging it for a few months at about 70 degrees. i dont have the exact info in front of me
The meat is 8 pounds.
There is are two curing periods. The first one is done with a rub containing salt, suga and prague#1.
The 100 poud formula is 8 pounds of salt, 2 pouns of sugar ans 2 ounces of prague #1--i dont guarantee the accuracy of the prague. it's from memory..
MIX THE RUB and apply 1/2 being sure to cover the exposed bone and crevaces well. 7 days later apply the second half. age on a board in a cold area of 38 degrees for((( 1 week for each inch of the face height.
After that period the ham is soaked in cool water for 1 hour and the rub is washed off using a stiff brush.
the last stage consists of aging it for a few months at about 70 degrees. i dont have the exact info in front of me
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