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First time (saltpetre) bacon curing and a bit nervous!

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
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Postby Crispybacon » Sat Sep 09, 2006 12:10 am

Wow that�s a big ham. I have been following that thread you started too. My first attempt is a pork leg roast that I boned myself, cut into two equal pieces and rolled and tied. So I have two 900g hams on the go. Can�t wait!

Yes and go the Eagles�� :lol:
Crispybacon
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