www.sausagemaking.org

by **hotgoblin** » Sun Nov 08, 2009 8:58 am

hi all
only me again have a new delivery of mutton this week and i fancy dry cring it any simple recipes please and tips :wink:

by **saucisson** » Sun Nov 08, 2009 1:41 pm

Oh yes I have a recipe for lamb, I'll dig it out...

Dave

by **hotgoblin** » Sun Nov 08, 2009 3:28 pm

thanks dave
glad you relised i meant curing
must get a pair of glasses :roll:

by **saucisson** » Sun Nov 08, 2009 4:21 pm

I didn't even notice the missing "u"

have a look at the links in this thread:

http://forum.sausagemaking.org/viewtopic.php?t=3200

by **Ianinfrance** » Sun Nov 08, 2009 4:52 pm

I've heard that there is a tradition in Wales to make mutton "ham" - in a Jane Grigson book, though I've no idea which one.

I'd be inclined to treat it exactly like making gammon. Because a leg can be quite thick, I'd possible use a combination cure of injection and dry rub. But I'm so far from being an expert that I don't know sometimes why I even dare write on these august pages.

by **saucisson** » Sun Nov 08, 2009 4:55 pm

Probably because we enjoy reading your input Ian

Dave

by **Ianinfrance** » Sun Nov 08, 2009 5:08 pm

Flatterer!!!

I'm in a very odd position, actually. I have been cooking professionally for XX (censored) years, and have a flypaper mind, so almost everything I read about food or cooking sticks. I was trained as a chemist and like all those with a scientific mind, I tend to question what I don't understand and go on niggling at it until I do! I've been making sausages for years, and sometimes they even turn out quite good, though I've very little idea why! However, I'm relatively inexperienced at curing, but have a pretty good understanding of the underlying chemistry. So that makes me a bizarre mixture of bozo and pedant!

Very kind of you to say you enjoy reading what I have to say even if I find it hard to believe!! Next project - on Tuesday will be to start curing some brisket. Limousin cattle that's been hanging 17 days, so it should end up pretty tasty. Best of all - it's on special at - wait for it - €1 a kilo. At that price, it's hard to go wrong. I've also ordered about 3 kg of Entrecote steak at €9 a kilo, but I'm picking that up on the 13th as well as about 4 kg of beef bones to make stock. What fun life is.