I've been using mostly River Cottage recipes so far however this seemed a little more complex as I'd be curing from frozen, plus the cure of Hugh's is cider based which I'd be more than happy with but not all the family like fruity pork!
So here are my questions:
- Can anyone suggest a suitable recipe for curing from frozen?
If I end up using a River Cottage recipe for a second ham, how would the Cure #1 quantity fit in with the salt quantity in the existing recipe?
What sort of time am I looking at, would the three weeks left be long enough for small hams such as these (1.5-2 KG)?
Thanks for any help.