🔕 🔔
Loading…

My Basket ()

All questions

I am wanting to sweet-cure a fresh ham (dry cured). My questions is can you leave it in a fridge, with the temp turned up, for the 3-6 months required to cure? Or is there not enough air flow? I live in florida so there really isn't a basement option.

asked by beneandbear over 6 years ago
3 answers 2001 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Do you have a second fridge? I have some some plans out there for a curing chamber out of a fridge. The key is to consider humidity. This can be accomplished by with a humidifier and hygrometer or filling a pan with highly salted water (so some salt won't sink to the bottom).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

yeah I have a second fridge. I would love to know how to set up a curing chamber.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 6 years ago

I have seen some people do this by covering their ham with a seasoning mixture and then wrapping it tightly with a bunch of cheese cloth. Changing the cheese cloth every other day prevents it from becoming too moist. I would say dry and keep it on the bottom shelf (not drawer) of your fridge to keep it from cross contaminating your other food.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.