by wheels » Tue Oct 19, 2010 4:00 pm
Brican did his as a dry cure with (I assume) the All Purpose curing salt that he uses, followed by the steeping in beer/treacle.
I'll do mine as a straight immersion cure. I may briefly salt it first to remove any 'impurities', I'm not decided yet.
Although not reported as the traditional way of doing it - that's always quoted as two stage - Emmett's 2009 blogs about their ham lead me to believe that this will be nearer to their current method - of course, I may be completely wrong!
I've just got to get some meat now.
Phil