Stillbuzzin
Well-Known Member
While I dig country ham ok and grew up eating it, this is an art I'd really love to learn to do some day, along with the cheeses:
https://en.m.wikipedia.org/wiki/Prosciutto
I'd love to replace the curing salts blend we use, which contains carcinogenic nitrites and trust more traditional methods, but man you are taking a huge chance with mean sickness if you F it up.
You ever work with salt,, borax and brown sugar. ?