it for 4 days the second time i left it for 5 days which suited our taste… it is always wise to do a test run i think as personal tastes vary.
if i am making crackling ham i buy pork with the skin on and score the fat….when i get to the boiling stage i added water to just below the fat and then when it was cooked i covered the meat with foil leaving just the fat exposed then oiled and salted the fat put it in a high oven to crisp of the crackling…it went down a storm everyone loved it…a bit more work but crispy crackling with 