Country Ham by Stew Taylor
15 month old Country Ham
Marainski’s Country Ham day 45
page 507 of his green book
Birkshire pork leg
5.4 % kosher
Take your total cure rub and divide it into three containers
Apply first on day 1, second on day 3 then third and last application day 10. Keeping at 90 rh and 3 Celsius.
After a total salting time of 40 days brush the salt and spice off the surface cover in BP and hang for 14 more days at 3 Celsius and 75%.
On the 54th day, smoke over hickory (cold smoke) for 30 hours in 6-hour shifts.
After which it hung for 15 months at 5 C / 75rH
Sous vided 62 deg C for 12 hours
Hung for 2 weeks after cooking.