Tried a new way to hang a pork leg for curing and it worked way better

Derek Lewis · 2026-04-02T21:50:04.418646+00:00

I was setting up a prosciutto-style ham in my shop's cold room and used a heavy-duty butcher's gambrel instead of just a hook. The gambrel kept the leg spread open and let air move around the whole thing. After a month, the meat is drying way more even and I'm not seeing any of the usual damp spots near the bone. Has anyone else tried this method for long cures?

wyattrobinson6mo ago

Honestly that makes a ton of sense. It feels like a lot of problems come from things just being too closed off, not getting enough air. You see it with stuff in the fridge or even just leaving wet laundry in a pile. Letting things breathe seems to fix so many issues before they even start. Your gambrel trick is just a really smart version of that basic idea.

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jake_owens5mo ago

Read that some old-school Italian places use a similar spreader for their prosciutto.

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danielmason6mo ago

Smart move. That spread probably helps the salt work in deeper too, not just the air flow. Might have to steal that idea for my next one.

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