This entry will record my first attempt at air dried venison.
The daily application of a simple cure, consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days.
This is a recipe to take a leg of pork and turn it into ham. The pork is taken from the back leg of the pig. There are three stages to producing ham: brining, boiling and baking. It is based on a recipe given to me by the gentleman who breeds pigs and sells half pigs to me. Continue Reading…
A joint of beef topside or silverside (as big as you can get in your plastic box)
Pure dried vacuum PDV salt (about 500g)
Demerara sugar (about 100g)
6 sprigs of rosemary
6 bay leaves Continue Reading…
Unashamedly plagiarised from the gentleman who lets me have a half pig, here’s a recipe for home cured chorizo. Continue Reading…