The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: Bumblebear on November 30, 2012, 06:22:04 pm
-
Do I wet cure it or dry cure it? I'm kind of working on the dry cure bacon wet cure ham principle but I have no idea what to do with the collars....do I wet cure the one for ham and dry the one for bacon? Can I dry cure them both and just cook them differently? Help! (Surrounded by curing stuff, plastic buckets and slabs of meat!)
-
Depends on what you want to achieve. Cured in salt and spices it can be air dried and wil last for ages. Collar... do you want to make coppa out of it?
-
Bumblebear, we dry cured a leg last year as per bacon and then boiled/roasted? for a Christmas ham. It was Delicious.
-
No idea what coppa is Eve :thinking:
Bacon is due to be rinsed and dried - can we dry it in normal muslin? Is that the same as butcher muslin?
-
Bacon is due to be rinsed and dried - can we dry it in normal muslin? Is that the same as butcher muslin?
May learn something here....all we do is pat dry and then leave in a spare fridge, un-covered, for a couple of days to 'dry'. Are we doing something wrong :thinking:
-
We dried ours in muslin hanging the shed :). Was fab! Not sure about what to do with the wet cure though....new topic coming up....