On Sep 17, 11:46*am, 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.
>
> > 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.
>
> --
> Reg

Thanks for posting that- I may have to try it!