Smallholders Insurance from Greenlands

Author Topic: Curing Gammon  (Read 2963 times)

la20@hotmail.co.uk

  • Joined Jul 2010
  • Cumbria
    • www.la20.co.uk
Curing Gammon
« on: July 04, 2010, 12:41:28 pm »
Could Any one recommend a time scale for gammon in brine 
How long would you  soak it in the brine the pork is on the bone

Hilarysmum

  • Joined Oct 2007
Re: Curing Gammon
« Reply #1 on: July 04, 2010, 07:05:30 pm »
Basically it depends on the size of the gammon and the amount of salt in the brine.  I think there is a topic in either recipes or foodprocessing which covers this.

 

Forum sponsors

FibreHut Energy Helpline Thomson & Morgan Time for Paws Scottish Smallholder & Grower Festival Ark Farm Livestock Movement Service

© The Accidental Smallholder Ltd 2003-2024. All rights reserved.

Design by Furness Internet

Site developed by Champion IS