- Jan 13, 2015
- 156
- 17
OK, so with the resounding results of my first attempts at making bacon, I now want to cure a ham.
Can anyone recommend a wet cure/brine for pork leg joint.
Im not going massive weight wise on this as its a first attempt.
Its leg joint, skin on and off the bone
Got plenty of salt, sugar and Prague Powder and lots of herbs and spices to play with
Can anyone recommend a wet cure/brine for pork leg joint.
Im not going massive weight wise on this as its a first attempt.
Its leg joint, skin on and off the bone
Got plenty of salt, sugar and Prague Powder and lots of herbs and spices to play with