The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bone-in Fresh Ham for Processing Prosciutto? › Bone-in Fresh Ham for Processing Prosciutto?
The ham in the picture appeared to be bone-in. I assume that customer went through the four-week brine cycle. rinsed the ham, covered with black pepper and just put it in the bag. The large 16 x 28 bag would seem to work well. for a reasonable sized ham. I have seen hanging hams where the exposed meat was covered with lard to keep the meat surface more supple and edible.. Refrigerator is filled with other stuff right now, but I am planning ahead.
I could hang in the garage during the winter months here but it gets just too hot here for that in the summer months.