2, method / step: the quality of the ham and the pig has a lot to do with the quality of the pig leg based on the processing of cured ham natural flavor is very good. Therefore, it is crucial to choose a good pig leg.
3, first of all, just slaughtered down after squeezing the residual blood of the pig leg placed in a cool place to be completely cooled (usually need about a day), began the first curing.
4, take a lot of salt and pepper to start rubbing constantly, salt and pepper ratio of 100:1, that is, a kilogram of salt to a penny pepper. Subsequently repeated rubbing until each piece of meat is covered with salt.
5, and then put the cured ham on the hollow table to drain, waiting for the second curing.
6, after the completion of the first curing of the ham on the hollow table, set up for about half a month to ensure that all the water inside the ham leaching, and then take out the start of the second curing, the same proportion of salt and pepper, carefully check to ensure that the ham on the full coverage of salt, which is an important step in deciding whether the ham will not be bad in the future, you must ensure that the ham is covered by salt in each meat seam to ensure that the flavor of the ham. This is an important step in determining whether the ham will spoil later.
7. After a series of procedures are completed, hang the ham upside down and place it in a cool place.
8, about the time of consumption of ham, the correct time to take are in the curing a year and a half later, about three years of the old ham flavor is the best, basically can be eaten raw kind.