February 20, 2016 at 4:11 pm #2496
Just a random question – Has anyone made something similar to the Spanish Jamon iberico with the bone in (or not)??
Just want to know if this is doable in a dry age bag!
MarkoFebruary 21, 2016 at 2:19 pm #10004PhilMember
If you haven’t read the story about this ham here is a link: http://www.jamon.com/iberico.html
This ham is so unique because of the pig breed, the environment it is raised in, the feed, the curing and the long time for aging, I don’t see how it can be duplicated. Just sayingFebruary 21, 2016 at 3:07 pm #10005
I understand the uniqueness of the pig is what makes Jamon Iberico so famous – my question was more of whether or not I could make this using the dry bag – I know I’m not getting the same type of pork they use.February 21, 2016 at 3:44 pm #10006
I started curing a whole ham (which I deboned) December 29,2015. Getting ready to wash, tie & equalize for another month. I plan to stitch it back into shape and use a UMAI Dry bag with netting on the outside to keep it close to the meat. I’m gonna put it into a ham press and hang to dry. I used a Prosciutto DiParma type recipe. The ham was on sale so it only cost about $35 for a 21lb ham (18.25 boned out).
But you will have to wait until December 2016 or longer for me to answer your question.February 21, 2016 at 4:01 pm #10010
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!February 21, 2016 at 4:26 pm #10011
I didn’t put it in a Umai bag yet, I bought the sample bundle so I’ll use whichever one it fits best in. I am curing for 3 days per lb, so 55 days. Monday I will rinse it and start equalizing at 48 degrees and 70-75% humidity for about 30 days. After that I’ll put it into drying mode.February 22, 2016 at 1:53 am #10012
Let me ask you a question about your ham – is it necessary to debone it? Do you think it could be dried in an Umai bag with the bone in? Just wondering what our thoughts are on that. Also, did you find it difficult to de-bone the ham leg?
Lastly – If you took any pictures you should start a thread for your ham!
Thanks againFebruary 22, 2016 at 6:25 pm #10018
I don’t think it’s necessary to debone it and will probably work fine in the Umai bag. I was a butcher for about 10 years so boning the ham was easy for me. I chose to bone it out because being my first time trying something this large I didn’t want to chance bone rot, but if this comes out successful I will try the next one with the bone in.
Btw, I rinsed, stitched and bagged it yesterday in the 16×28 bag which had plenty slack. I then put netting over that to keep the bag close to the meat surface incase the vacuum seal failed. I put the ham into my ham press and placed it into a meat lug on a rack and covered it with a clean large plastic bag to keep the humidity high for the month of equalization. I’ll take it out and hang it next month to start drying.
I have photos, but I don’t use the photo sharing websites.February 22, 2016 at 8:40 pm #10019Jan OomsMember
I love to look at the photo’s of your ham. If you can please email them to me: firstname.lastname@example.org
My next project will be a boneless ham like yours so all info is appreciated.
Jan. crustyo44February 22, 2016 at 9:29 pm #10020
Done, sent them today.
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