[Pasture Farm]

for asking this when its been asked a thousand times     and if it's in the wrong place       i need a formula/recipe for brining/curing a leg for gammon/ham and i know i've read it but despite endless searching can't find anything  please help

 

[ellisr]

Try here http://www.accidentalsmallholder.net/forum/index.php?topic=15717.0[/ftp] or in the processing part of the forum

[Barrett]

Have found a site called historicalfoods.com they tell you the method and the amount of salt 2 sugar you require for dry curing I did try it once and a complete disaster.  best of luck.

[Padge]

sorted thank you

sometimes can't see wood for trees