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  1. sniper7990

    Second attempt.....

    that's ok, ill take any advice I can get mate. That means I will have time to cure some salmon and if I time it right I can cold smoke the whole lot at the same time, along with some cheese
  2. sniper7990

    Making Prosciutto in the UK

    Mick, Ill take anything I can get on this at the moment, Cheers bud
  3. sniper7990

    Making Prosciutto in the UK

    yeh.....its not going to be east by a long shot. A mate of mine happens to have a cool, dark wine cellar who would also like to have a crack at this...im going over to his house in a couple of weeks to check it out
  4. sniper7990

    Second attempt.....

    cheers guys, yes every last scrap of the cure was added. I was surprised at how little was required. Im thinking of removing from the cure about Friday. im going to leave half 'green' and cold smoke the rest
  5. sniper7990

    Making Prosciutto in the UK

    As title above. This has been my ultimate plan for a few years. Having only just attempted to cure pork for bacon...and not had the results yet....is it even possible to do this at home in the UK Thinking about environmental factors.....curing in cellars, places to allow it to dry cure for 12...
  6. sniper7990

    Second attempt.....

    After 24hrs decided to remove bellies form the bag and just leave them in the try to soak in the brine. The loins remain in their Ziploc bags on another shelf on another tray
  7. sniper7990

    Hi all....newbie to the group......curing pork?

    Yes I did mate I went out straight away Saturday morning. I ended up buying another pork belly and as it was on offer, I bought a loin joint as well (would be rude not to!!!!) Anyway, I posted about it here, with pics http://www.smokingmeatforums.com/t/176276/second-attempt#post_1298834
  8. sniper7990

    Hi all....newbie to the group......curing pork?

    i'm not too sure he would appriciate that LOL
  9. sniper7990

    Hi all....newbie to the group......curing pork?

    I have really been looking at that, the only problem is work and the fact tat our annual family holiday is the last 2 weeks in August....makes cash sort of tight.....been talking to Danny about this as an idea to combine it with a deer stalking trip, but again, logistics from work and finances...
  10. sniper7990

    Hi all....newbie to the group......curing pork?

    Look, I know mI  the newbie, but I am one of those Southern Softies...well originally....moved to Liverpool 15 years ago. 5'11" tall 58 inch chest I work as an Immigration Enforcement officer I specialise in Method of Entry...ie....I use the big red key to put doors in (along with other big...
  11. sniper7990

    Hi all....newbie to the group......curing pork?

    time to don my tin hat and retreat to a safe distance!!!!!!
  12. sniper7990

    Second attempt.....

    OK, finally done. The original plans for today were to get some pork belly and cure that, go to the home brew shop and buy a 30 bottle kit of Chardonnay to start (been making wine for ages with some really good results). Then I was going to start off a traditional ale kit that I got bought for...
  13. Second attempt.....

    Second attempt.....

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