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Yes, I checked the book. I imagine that there isn’t a drybag big enough for a full-sized fresh ham, so I was hoping to get some instructions for the farmer/butcher. Probably need to cut it in half-ish to remove the bone, and then one half should fit in a bag.
By the way, the 68-day ribeye was nearly impossible to cut. I went out and bought a hacksaw and with my wife holding with two hands and me with one I was sweating when I got through the first slice.
Then I realized it was almost frozen inside….. some thawing helped immensely, and the steaks were fantastic.