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Piggy Wiggy Woo – First Blood

Here’s the amount of liquid that has come out of piggy in just 24 hours! 407 grams.

Update: 27 Jan, after another 4 days there’s further 597 grams!

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Piggy Wiggy Woo

So today was day one of the first Scrumulous attempt to dry cure a ham. The idea is to have some cured meats ready for June, the shortest time that one can successfully complete the process is 4-5 months so we’re cutting it a bit fine. Having scoured the web and the various books I have which give recipes for parma type ham I settled on the really quite simple recipe from Michael Ruhlman and Brian Polcyn’s now classic book Charcuterie, with some adaptions.

Their recipe uses solely cooking salt to cure the meat – I added some nitrite/nitrate curing salt and some phosphates. The curing salts preserve colour and flavour and helps combat the likelihood of baddies making their home in the meat. The phosphates promote the activity of the salt and encourage the development of the cured texture. I used the suggested scaling from Modernist Cuisine to guide the amount of phosphate (0.2% of the weight of the meat). For the amount of Cure number 2 (the nitrite salt I used) I use the scaling from the Ruhlman recipe for Blackstrap Molasses Country Ham. So that meant I rubbed the (boned out) leg with a mature containing: 1.6 Kg salt, 350g Cure 2 and 17 grams of the polyphosphate mixture I have.

pig leg unadorned

All very exciting, the process of rubbing the leg with the mixture being oddly pleasurable. I’ve popped it in a plastic container and placed some weights atop. Over the next 16 days (one day for each 500g of piggy leg) it will live in the fridge and I’ll be regularly draining it of all the liquid that gathers and keeping an eye to ensure all of the meat remains covered with a layer of salt. I’ll probably replace the cure mix once half way through too.

pig leg in his box

People take years to perfect this kind of process so, being uncharted territory as it is, we can but wait and see how it all goes…

Curing salts can be ordered from DesignaSausage and Sausagemaking.org (who also supply the phosphates)

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