Morning all Hope you can help?, I have made my first batch of Chorizo, the recipe advised to ferment at 70 deg, but as it is my first time I haven't sorted the fermenting chamber out to give constant temps yet so they have fluctuated up and down according to the ambient temp outside the chamber, I'm...

Just wanted to say a big thank you for all the help, the ham is currently in 3 pieces and being smoked every other day and then we shall see !!

Thanks again
Ped

Thanks CW, do you think I should just butterfly it and keep in one piece?

Well, having read up on Speck it really needs to be spiced with various things, can you suggest a method of infusing the ham with some of these flavours since it is now cured?, I can add flavours like Juniper berries, bay leaves and even corriander seed to the smoke I suppose but I'm not sure this w...

Speck it is then :oops: , I guess now the question is..... is there any chance that you are prepared to tell me what I have to do to produce this?, will I need to butterfly and then cut the Ham into smaller pieces (3 bits perhaps?), unfortunatley I didn't add any spices (juniper, bay, peppercorn etc...

Well what a fantastically concise response, thank you Jason, here are some answers to your quieries: Firstly, can I say that my ham has been curing in the fridge for 14 days. I now understand the days per pound or kilo and will stick with the kilo formula as I am seeking optimum flavour, the ham wei...

Hi there, bit of a heavy question for a newbie but hope some of you can help? I'm doing my first dry cured ham in the proscuitto style and using the instructions given in Marianski's book "Home Production of Quality meats and sausages," (page 455) on that page it indicates that the ham should be all...