Something for the homesteader to definitely learn. Thank you, W.D. I am very glad I chose to follow your posts.
Back to a (slightly historical) pork processing post.
After sausages, parma ham and brawn we wanted to try some wet-cured hams. Wiltshire Cure was the obvious choice. Of course we went to Hugh Fearnley-Whittstall’s River Cottage Cookbook for advice. This is a really excellent book along with his Meat book for processing a pork harvest it will give you lots of vital information about the cuts you will want to get and what to do with them afterwards.
1 half leg of pork (ours was boned)
3 Litres beer (bitter)
1kg black treacle or molasses
20 Juniper Berries
30g Black Peppercorns
Put all the ingredients except the pork into a large pan. Bring to the boil and then leave to cool.
Transfer to a non-metallic tub and chill then add the pork leg which had also been chilled.
I also added a couple of ham…
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