Quick Dry-Cured Mangalitsa Ham By The Herbfarm's Chris Weber
Seam out the leg muscles. See this tutorial on how to do it: http://woolypigs.com/downloads/mangalitza_processing_tutorial.pdf
Combine the salt, sugar and herbs
Put meat in fridge for 5 days
Wipe off salt mixture
Hang meat from string in 65-75F room at 70% humidity for 60 days
Sous Chef Chris Weber of the Herbfarm told me how he makes his quick ham. It has nice flavor development and is easy and quick to make.
The quality of the meat has a crucial impact on the final product.
Monday, July 19, 2010 - 2:37am