Dry Cured Ham Recipe Video
Ingredients
| Pork leg | 19 Pound, rinsed, deboned | |
| Coarse ground kosher salt | 1 1⁄2 Pound | |
| Lard | 4 Cup (64 tbs) | |
| Coarse ground pepper | 4 Cup (64 tbs) |
Things You Will Need
Platic/Cling WrapGlad press and seal
Cheese Cloth- 6 sq yards
Weights- 10 pounds in total
Strings- To tie the meat
Directions
MAKING:
1)Place the rinsed pork leg in a tray and cover with Kosher salt.
2)Wrap in cling wrap and leave for 19 days in the refrigerator draining the liquid every 2 days.
3)Make sure the meat is covered with the salt at all times.
4)At day 19 rinse off the salt and dry with paper towels. Apply lard and pepper corns liberally and wrap in cheese cloth and tie with strings.
5)Hang it up for 4 to 5 months in an open area.
SERVING:
6)Serve to your liking and enjoy.
1)Place the rinsed pork leg in a tray and cover with Kosher salt.
2)Wrap in cling wrap and leave for 19 days in the refrigerator draining the liquid every 2 days.
3)Make sure the meat is covered with the salt at all times.
4)At day 19 rinse off the salt and dry with paper towels. Apply lard and pepper corns liberally and wrap in cheese cloth and tie with strings.
5)Hang it up for 4 to 5 months in an open area.
SERVING:
6)Serve to your liking and enjoy.
Chef
