www.sausagemaking.org

The web's favourite resource for sausage makers everywhere!

Skip to content

Wiltshire Mix

Recipes and techniques using brine.
Forum rules
Post a reply

Wiltshire Mix

Postby chorlton » Sat Nov 08, 2008 1:28 pm

Ive just made up my Old English mix bought from this site.
Its outside now cooling off
Mixed with 5Litres of water sufficient to cover my 2.8KG leg joint.
How long should it be Brined for per KG please as the instructions didnt mention it.
.
The 60's. When Music was real, Motorbikes were dangerous, and Sex wasnt
User avatar
chorlton
Registered Member
 
Posts: 32
Joined: Fri Nov 16, 2007 2:38 pm
Location: Hampshire UK
Top

Postby saucisson » Sun Nov 09, 2008 11:55 am

10-14 days under 5kg, 2-3 weeks above :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK
Top
Post a reply

Return to Brine cured meats

Who is online

Users browsing this forum: No registered users and 26 guests

Powered by phpBB® Forum Software © phpBB Group
sausagemaking.org | website design | British Landscape
cron