Looks like I got a good soup bone out of the deal. Notice the skin is still on the ham. I put the boneless ham into an equilibrium cure of about 3% salt, 1.5% brown sugar, 0.25% pink salt, some smoked paprika and white pepper. All of it went into a plastic bag and rolled around for a couple of weeks - I turned it every day.
I then took the ham and bagged it up in a proper mesh bag. I sprayed it with Bactoferm 600 to get some good mold growing to keep bad mold at bay. I purchased a new curing chamber, aka beverage refrigerator for this project. I equipped it with a temperature control set at 52 degrees, and add my humidity pan to keep it at 75% humidity.
Now I have to wait until November, sigh. But it is looking pretty good so far.
I love Berkshire bacon. The ratio of muscle to fat is just incredible. It is so easy to do, and the cold smoking with applewood really makes it shine. I tried making it without pink salt and the color was just too off, so I put the pink salt back into the recipe and ...
