Whole-muscle products - 2

For salting, containers made of stainless or enameled steel, food grade polyethylene are used. You can also use strong plastic bags, vacuuming is possible. Dry curing time for ham is 1-1.5 months, with bone removed up to a month. Smaller items – 2-3 weeks. Temperature 3-6 degrees Celsius. The time of salting the ham in the skin without limiting the amount of salt is also determined at the rate of 1.5 days for each kilogram of the ham + 1.5 days for the entire cut. The penetration rate of salt in smaller products is approximately 2.5 cm per week.
During salting, the pieces are regularly turned over, massaged and poured over with natural brine. After salting the product, we take it out of the brine, wash it with dry wine and hang it out to dry for 1-2 days. After that, the product can be smoked or dried without smoking, tied in the shell or without it, with a coating containing pectin. Pectin is better than flour – it provides a more uniform and plastic coating without a “floury” aftertaste. A good coating is obtained on the basis of fruit and berry liqueurs (cherries, plums, strawberries) with spices and dry herbs.
Low humidity should be avoided, the temperature during wilting should not exceed 12 degrees. During drying, white mold may appear on the surface. This is fine. It is inefficient to remove mold in the phase of its active growth, because it quickly recovers after washing off. Therefore, it is better not to interfere with its growth, it will be easily removed after drying. There are drugs that effectively prevent the growth of mold – potassium sorbate, natamycin. I do not use them, but they are safe preparations. If desired, you can use, following the manufacturer’s instructions.