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by **johnfb** » Fri Feb 13, 2009 7:20 pm

Happy 98th

by **saucisson** » Fri Feb 13, 2009 7:42 pm

steady on john, 4 days to go yet :lol:

by **johnfb** » Fri Feb 13, 2009 9:04 pm

Yeah, but it's the weekend man...get boozing.....hic!!

by **Rough Country Boy** » Sat Feb 14, 2009 8:26 am

Gidday

Hey Dave, please let's know how it turns out mate.

Cheers
Jack

by **saucisson** » Sat Feb 14, 2009 7:10 pm

I boned the joints this morning (leaving 1.4kg meat each joint) and rubbed them inside and out with 28g salt, 2.8g cure #2, a sliced clove of smoked garlic (I just happened to have it smoked) and a heaped teaspoon dried mint and the same again of dried rosemary. I would have used fresh herbs if I had them in stock, but I wasn't going to pay supermarket prices for a mint sprig

. They're now bagged up and in the fridge.

Dave

by **Rough Country Boy** » Sun Feb 15, 2009 7:14 am

Gidday

And why is my mouth watering already?

Cheers

Jack

by **johnfb** » Sun Feb 15, 2009 9:16 am

saucisson wrote:I boned the joints this morning (leaving 1.4kg meat each joint) and rubbed them inside and out with 28g salt, 2.8g cure #2, a sliced clove of smoked garlic (I just happened to have it smoked) and a heaped teaspoon dried mint and the same again of dried rosemary. I would have used fresh herbs if I had them in stock, but I wasn't going to pay supermarket prices for a mint sprig . They're now bagged up and in the fridge.

Dave

Dave, did you take any photos???

by **saucisson** » Sun Feb 15, 2009 11:47 am

No, my hands were full while I was boning out the joints

I took some last night though. I'll get them up.

Dave

by **johnfb** » Sun Feb 15, 2009 12:02 pm

Excellent looking forward to them!

by **saucisson** » Fri Mar 27, 2009 7:01 pm

Gosh, did I really leave them in cure that long :oops:

Into the smoker tonight

Pictures to follow...

Maybe

by **johnfb** » Fri Mar 27, 2009 7:25 pm

by **saucisson** » Fri Mar 27, 2009 7:47 pm

Patience my young Padawan, all will be revealed to he who waits

by **johnfb** » Fri Mar 27, 2009 7:58 pm

AND PICTURES TOO!!!!!!!!!

by **saucisson** » Sat Mar 28, 2009 12:28 am

Well here they are

Traditionally they are square? So at some point they must be molded and I suspect they are dried that way. I can't think how you would do that conveniently, so here they are squashed into loaf tins to cure to square them off :

Out for a belated rinse and an afternoon drying in the bath, next to a loin and a slab of belly pork destined for bacon, before smoking:

Some of the garlic slices have taken on an interesting colour, it took me a while to work out what they were

They went into my soup at lunchtime...

Dave

by **Rough Country Boy** » Sat Mar 28, 2009 7:43 am

Gidday

Bloody beaty Eh mate.

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