In an attempt to stop my procrastinating I decided to try and make an air dried ham.
Last weekend I took a 1.1 kg piece of pork leg and put it in an equilibrium cure.
This weekend I wired up a humidity controller and temperature controller and put them in an unused fridge.
After 24 hours it was holding a stable temp and humidity.
I rinsed the cured pork and placed it in the newly constructed curing chamber.
Now my big question is for a small piece of meat like this how long should i expect it to take to dry?
Thank you for your time.