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!
by robr » Tue Apr 12, 2005 5:25 am
Hi, very confused here. Is gammon the same cut (ie top of leg) as ham and is the difference in that gammon is smoked after curing?
Is it possible to use Francos dry bacon cure for gammon and ham or is it better to use a wet cure method?
Rob
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robr
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by aris » Tue Apr 12, 2005 6:56 am
I think gammons are usually brine cured.
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by sausagemaker » Tue Apr 12, 2005 6:05 pm
Hi robr
Gamon is just another name for ham
regards
Sausagemaker
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by robr » Wed Apr 13, 2005 2:43 am
Hi thanks for the info.
Is it possible to use the dry bacon cure for ham or should I use a brine cure?
Rob
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by Oddley » Wed Apr 13, 2005 8:30 am
Hi robr.
I have made ham with the traditional and smoked bacon cure with leg and shoulder. With the addittion of a little more sugar they came out good.
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by robr » Thu Apr 14, 2005 8:41 am
Thanks for the info Oddley,
I will give the dry cure a go!
Rob
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