Wild boar hams
Well, time for another round of hams. The last ones I made were EQ cured for 30 days, sealed in Umai-Dry bags (they're skinless), spent a month-ish in the fridge, then hung from a rafter in the barn from early Dec until end of March. I had to un-bag and re-seal them once, early on, to clean significant mold (mostly white/gray, a little green) from them with white wine and salt. They ended losing a bit too much moisture (lost 37% of green weight), but were (are) perfectly edible if a little salty.
This new batch, also skinless, was cured the same way, but I decided to try a couple new things: rather than the Umai bags, I wrapped them in collagen sheets (Waltons has them, around $25 for 5ea, 22"x24") and encased them in elastic netting. Putting the netting on by hand was tough, and I tore the collagen several times. So after un-netting them, patching the sheets, and re-netting, I finally got all 4 properly wrapped and trussed. The second new thing was innoculating the finished hanging product with Bactoferm mold-600. The good mold should help with drying and flavor, as well as keeping other molds etc at bay.
They'll spend the next month or more hanging at 45-50°F and 80% rH, then I'll move them to the barn to finish drying. This batch will be subject to much higher temps than the previous hams; coastal South Carolina still gets into the 80's as late as early winter, but those temps should help with some funky flavor development.
Once they get to their target weight I'll coat them with sugna and let them hang for as long as I can stand it.
The pic of the finished hams is the previous batch, no pictures of it sliced, unfortunately, but its a wonderful garnet color.