Well after a good few hours of butchering and salting and making stuff, these were the sausages !....
Ended up with some of Franco's Breadcrumb, some Cumberland, some Cumberland that I flavoured with Dry Cider. I then did some of Franco's Chroizo mix, along with the Cure #2. made some of my own with Ginger, Chillis and Lime (YUMMY !!), then some Pork and Pesto (Home Made - VERY Garlicky !), and then some Pork and Herb...I cured a side of Belly and Loin for Streaky and Back...(Tried the Streaky yesterday and was very nice indeed)....Finally (well I did it 1st really) I boned out and put in a dry salt cure a 7.5 kg leg which I followed HFW's receipe in the River Cottage Cookbook, this is currently curing for another 20 days then it gets hung for 7 - 8 months....SUCH a long time ! LOL...
I have the Chorizo curing in a cupboard made in my underhouse garrage, Temp 54F and RH 70%, bought a little gizomo on Ebay to watch the Temp and RH....these should be ready in appx 5 weeks...
All in all a good afternoon / evenings work, just have to get the next one planned !.....