ok here goes I bought a piece of leg joint and put it in 5 litres of Franco's plain brine cure at a ratio of 100 grammes per litre in the fridge for 2 weeks. I pierced it through with a long skewer first
In the brine
After 2 weeks
I then rinsed it and put it water which I brought to the boil then changed the water brought to boil again changed it and then simmered it VERY GENTLY for 3 hours
after 3 hours simmering
After simmering I put it into cold water for 1 hour then put it in the fridge overnight. Then i finally got to try out my new slicer
I think I over cooked it a bit (I left the lid on the pot out of habit) and I didn't add any flavours of my own as I wanted to see what the basic taste was like and then work out what I would like to add.
All in all not too bad for a first effort it does still taste a little bit 'porkie' so I may add a bit more cure next time.
Any tips or advice welcome
Nigel