In article >,
RegForte > wrote:

> Omelet wrote:
>
> > Googled for some recipes, looks like a dry curing process that I've not
> > tried yet. I'm sure I could get a fresh (uncured) ham but I could not
> > find whether or not the rind gets removed before curing.
> >
> > I'm also wondering if this can be done at 40 degrees. My Hobart has the
> > capacity if I were to "hang" it from the bottom shelf for the required
> > curing time.
> >
> > Any ideas? :-)
> >
>
> The real thing takes about a year. I would start
> with a much simpler recipe that has a shorter curing
> time.

That is why I did Canadian Bacon. It's also smoked and it worked a
treat! The second batch that I cured for 5 days instead of 3 came out
perfect.

>
> > And could a Pork Shoulder roast (butt) be used?
>
> That would be cottage ham, coppa, tec. You should start with that
> or something similer.
>
> http://lpoli.50webs.com/index_files/coppa.pdf
>
> You might want to look at the other recipes on that site also. Start
> out simple and go from there.

Ah, thanks! I also have the Kutas book to review yet. I'm not sure all
what is in there at this point. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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