Preparation:
Mix dry ingredients and rub over hams. . pour over treacle, turn and rub each day for 5 weeks. After 2 weeks, liquid smoke can be added if required.
I said some time back that I would post these ham and bacon cures. They are all traditional methods, and assume for the most part that you have a whole pig to deal with. I have not used all of them, but have based cures on some. If you need any further info, let me know. Some scaling will be needed, and some modification. I have not bothered to update units or nomenclature, but that will add to the fun :-) |
