Their site doesn't have anything about this and a quick search here doesn't find anything so.... has anyone done a long (6-12 month) dry age/cure of a picnic ham in the UMAI dry bags? I'm thinking of an end product like Iberico, prosciutto, etc.
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Another thought I have is to salt a pork loin roast and dry age it vs doing the huge ham... again with the UMAI bags.Last edited by rickgregory; June 2, 2019, 10:33 PM. -
I’ve done salt cured country hams in the past which are similar to those listed. When asked about them I refer people to this publication. https://www.pubs.ext.vt.edu/458/458-223/458-223.html The Missouri extension service also have some in depth publications that might help. https://extension2.missouri.edu/g2526 and here is another http://www2.ca.uky.edu/agcomm/pubs/A...213/ASC213.pdfLast edited by Donw; June 2, 2019, 09:41 PM.Comment
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