Jamon Iberico

[Marko]

Thanks! That is exactly what I was wondering – I look forward to hearing how it turns out- what size dry bag did you use for the ham? Also what is your total estimated curing time for that ham using the equalization method? If I read your post correctly you started end of December and are going for one more month of cure, so almost 3 months!?! Just curious as I have never done such a large piece of meat- only braseola and lonzinos so far!