www.sausagemaking.org

If anyone has a recipe for meats cured in a beer brine (where beer is substituted for water), please let me know...

Was this ever done traditionally? Has anyone ever tried it?

I did a Black Ham, see:

http://www.localfoodheroes.co.uk/?e=599

Just shout if I can help further.

Phil

I've done it just by subbing the beer fro water straight across and it worked out just fine.

Makes a good bratwurst, too. Sub beer for water in the mix, then submerge the brats in beer (or vacuum seal) for a couple days in the fridge.

Brican had some info (and beautiful pictures) here:
http://forum.sausagemaking.org/viewtopi ... ight=black

Good ideas all! I'd heard of black bacon, in Maynard Davie's books, but a "black ham" sounds equally scrumptious. And since I usually poach my sausages in a water bath, why not a beer bath?

This Little Piggy wrote:Good ideas all! I'd heard of black bacon, in Maynard Davie's books, but a "black ham" sounds equally scrumptious.

Page 76 Black Country Ham was my base, sub the beer for the water, the only difference I would do (as I am doing with the Irish ham) is to do a immersion cure rather than a dry cure as there is more moisture retention

Looking forward to hearing your results --been following you for some time -- good reads