Hams and other cured meat.

A total of over 20 Ltrs of "Basic Brine Mix" went into curing hams and bacon. These were left in the brine solution for 24 hours and then an extra 12 hours for every kilo over 1Kg. After this time the excess liquid was squeezed from these and they were hung to dry in Muslin bags for 24 hours before finding their way into the freezer. Some of these are designated for Roasting joints and some for Bacon. To date these have not been sampled so I cannot comment if these are a sucess or not.

A total of 7Kgs of "dry cured bacon" was also produced. Pieces of belly, after the (spare) ribs were removed, had a salt, cracked black pepper and brown suger mix rubbed into them every day for 5 days removing the water driven out by the salt from the container every day. At the end of this procedure, this was rinsed, packed and frozen. Before freezing, a small sample was fried for sampling. This was very tasty indeed, the slightlhy excessive saltiness being put down to the fact that the slices came from the outermost part of the bacon. Time will show if this is true.

Aside from the Salami and Chorizo, which doubtless will be the subject of many future posts, there was a "Flavoured Cure", Suffolk, I think it was. A combination of brine, beer, malt vinegar and spices, which the selected ham laid in for 3 days per Kilo. A total of around 4kg, 12 Days. This, according to HFW should have then be smoked, but in the absence of a smoker, it was simply hung to dry for 24 hours and put in the freezer. This should make a substantial dinner, perhaps for New Years, when we have our visitors.

The final, and as previously stated, most ambitious of our cures is the prosciuttio style ham. A back leg, weighing a mere 14Kg (de-boned). Salt was rubbed in to the area from which the bone was removed and the leg stitched back together. This was then packed in a total of 27Kg of salt and a couple of boards were placed on top loaded down by over 30Kgs. This is to be left for a total of 50 Days (3-4 days per Kg) before hanging to dry for a few months. Whatever happens, you will find out.

Pictures to follow.