wittdog
Master Chef
We picked up a couple of hams today to try a dry cured ham project…One ham will be made into prociuttio its basically covered in salt and cure then left in the fridge for a few weeks…once cured its hung to dry….The other ham is a molasses and rum dry cure…this ham will then be cold smoked in the smokehouse…and then hung to dry as well…I’m already wishing I would have done two of the molasses and rum hams…the mix smells great.
This is the procuittio
This one is more of a traditional Virginia dry cured smoked ham the recipe calls for salt,brown sugar, blackstrap molases, cure, rum, ginger, juniper berries and a few other things...
This is the procuittio
This one is more of a traditional Virginia dry cured smoked ham the recipe calls for salt,brown sugar, blackstrap molases, cure, rum, ginger, juniper berries and a few other things...