I followed a recipe from one of our home craft type books - I don't have the weights but I mixed curing salt, sea salt, raw brown sugar, juniper berries, peppercorns and some herbs (thyme and rosemary) together and made sure I got it all over the belly (the pig's, not mine!)
We then left it for 2 weeks, covered in muslin in the fridge (although a cold larder will do) and occasionally drained the liquid. After 2 weeks I tried a bit - it was very salty - so I soaked it in cold water over night. The finished product was deeeeeelicious!
After about a week it started to smell a little so we used it up quite quickly. I'm not sure whether I should have put more cure on it or whether that's how quickly it goes if you don't hang it in the salt for longer. I have read, in Home Farmer magazine, that you should entirely cover it in the cure (lots and lots of cure) so I'll try that next time but a reat first attempt!
Hello pretty lady (loved your dress!). Sorry I couldn't invite you in - was in the middle of making Tim a massive fat breakfast/lunch. Hope your mum likes all the fabric. :-)
ReplyDeleteThank you, I was taking advantage of the first summer-dress day!
ReplyDeleteNo probs at all. It was lovely to get a sneak peak at your house - So lovely, I now have house envy and we both absolutely loved Danehill. Such a beautiful place! Added to the "places I would like to live" list...you might find yourself with a new neighbour at some point ;-)
I'm sure she will. She's looking forward to having a good rummage.
Eeeeww meat! Well done though, I think!
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