Brisketbreath
Wandering around with a bag of matchlight, looking for a match.
I'm doin my third home-wet cured ham using an 8 lb. shoulder. My question is this....is applying a low-salt rub to the meat prior to the 24 hr. pellicle formation in the fridge a viable option? I'm tweaking the process a bit each time as I deal with the learning curve. Thanks in advance!
