You are correct, it is encased in salt for a period of time (based on weight of leg, about 2 days per kg) in a cool place with a weight on it to help it compress and drain. Once time up in salt you wash it, wipe lard over the meaty section to seal it off, press pepper corns or dried chilli (or both in my case) and wrap it in muslin cloth and hang in a vermin proof box out of direct sunshine where it is protected from the elements and wait for 6 to 12 months. I will take some photos etc and past in the general sectionQuote:
Originally Posted by threedogs
