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Just a note to myself so I won't forget the date, today I hang up a ham so it would dry for a week. Want to know how I do that? Check out my blog post: https://jeena.net/air-dried-ham

6 Replies

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Are you sure this is already cured? I am not an expert but for example the iberic chorizo cures during months in dark, cold and dry cellars. Anyways, it looks really good.

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Zeh it is, obviously it is not as fancy cured as those which are cured for several months but it definitely isn’t raw ;)

Götz Bürkle Lárus Ren Gudbjörnsson Frank Schmidt Arturo Vergara

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