"Sqwertz" > wrote in message
...
> On Thu, 29 Sep 2011 21:15:12 -0700, Pico Rico wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 27 Sep 2011 09:26:20 -0700 (PDT), Sam's Butcher Shop wrote:
>>>
>>>> On Sep 27, 12:23 pm, "Sam's Butcher Shop" >
>>>> wrote:
>>>>>> I use the "salt box" method, which is just to dredge the slab in the
>>>>>> cure and shake off any excess. Since I've done bacon and other pork a
>>>>>> few times, I can tell by eyeballing it how much is too much or too
>>>>>> little. My cure practically disappears, and very little if any
>>>>>> moisture is drawn out that doesn't get sucked back up.
>>>>>
>>>>>> This is the most important page of the book "Charcuterie" which
>>>>>> discusses the above method and the following mixtu
>>>>>
>>>>>> <http://books.google.com/books?id=T7puTE4qMkMC&pg=PA39&lpg=PA39&dq=sal...>
>>>>>
>>>>> Great info. Sqwertz and I will read that over in more detail. I
>>>>> assume you can also use this method on hams, but obviously the brining
>>>>> time would be much longer than for bacon, maybe more like two weeks?
>>>>
>>>> Oops meant to say "curing" not "brining" time.
>>>
>>> Ham is too thick to dry cure safely and in good time. Unless you're
>>> aiming for country ham, in which case you still need to inject a brine
>>> at the bone since that's the hardest to reach spot for a dry cure.
>>
>> yeah, that's why Proscutto and Serrano hams were never invented.
>
> Did I mention country hams? <looking back> Why yes, I DID! Which,
> by extension, what we here call Country Hams. Ask keny - he pretends
> Smithfield hams are serrano hams.
>
> So don't get snippy with me. I don't feel the need to spell out
> everything since he is obviously not going to be making Serrano or
> Jinhua hams, neither of which the genuine articles are available here
> in the U.S. (you forgot that last one - it's the grandfather of all
> dry-cured hams).


there you go again! you can't do something, unless you want to do it. ok.
helluva post.