The Accidental Smallholder Forum

Livestock => Pigs => Topic started by: Pasture Farm on October 20, 2011, 10:39:09 am

Title: sorry
Post by: Pasture Farm on October 20, 2011, 10:39:09 am

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

 :wave:

Title: Re: sorry
Post by: ellisr on October 20, 2011, 10:41:40 am

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

Title: Re: sorry
Post by: Barrett on October 20, 2011, 12:30:32 pm

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. :thumbsup:

Title: Re: sorry
Post by: Padge on October 21, 2011, 07:00:49 am

sorted thank you :wave:

sometimes can't see wood for trees ::)