ham



Wow, how exciting is that title?! You’re desperate to read on, aren’t you.

I wanted to make my own ham. I think all these home preserving techniques are getting lost, and the results you get are so unique and personal compared to vacuum-wrapped plasticky salt logs.
I’ve started here with pork leg, very inexpensive. I then made an 85% brine solution and added juniper berries, peppercorns, bay leaves and a couple of cloves. But these could be any number of aromatic things. Now I’m leaving the pork submerged in this liquid for a day and a half per pound (that’s four and a half days for me). See you on Saturday for the results!
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