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Blonder salt brine for a couple hours.
Rinse
Bag.
Soak 165x24F
Shock
Chill
Separate gelatinized purge and creamy lard.
Score skin
Last edited by Polarbear777; March 23, 2021, 05:28 PM.
We were given almost a 1/2 a pig worth of meat for payment for something my husband helped out with for a friend. Anyway, he sent us a whole pig leg (minus the foot!) and I am guessing it is so I can make a ham with it. But what do I do? I have no clue where to even start with this. I placed it in the freezer so I had time to research and come up with a plan.
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