Thread: Uncooked ham

Originally Posted by misskit

It’s wickedly good.

How was the texture of the meat?

The outer layer is hard, except for the area near the fat. Inside is softer and if sliced thin enough is a little stretchy. I'm right chuffed with it and ready to do it again with a fattier piece of meat.

I did exactly as FKA's instructions with the exception of not cutting the kilo pork shoulder in half. I just sort of flattened it out.

Looks great! Can't wait for my next pieces to reach 1 month