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  1. sniper7990

    Wet Cure/Brine

    soz.....IT was in the oven for a couple of hours......don't want you naughty witch to get any ideas LOL
  2. sniper7990

    Wet Cure/Brine

    tbh, this was a really small joint as part of a first experiment, so I was only in the oven for a couple of hours
  3. sniper7990

    Wet Cure/Brine

    no,no,no, I cold smoked first for 24 hrs, then put it in the oven to roast/cook
  4. sniper7990

    Venison

    LOL, someone else took a picture, nowhere near as much left now!!!!
  5. Venison

    Venison

  6. 20150215_213142.jpg

    20150215_213142.jpg

    • sniper7990
    • Media item
    • Comments: 0
    • Album: Venison
  7. sniper7990

    Venison

    Ive just found this http://www.fieldandstream.com/blogs/wild-chef/2012/12/meat-week-how-cure-venison-prosciutto Now in a previous post I was thinking about making a pork  proscitto but to be honest, the sheer size of the meat mass was daunting. But this, well, thus could combine both...
  8. sniper7990

    Venison

    cheers for that Im going to be using cure #1 (Prague Powder), salt and sugar as a dry rub But I will be cold smoking the joint, then freezing whole in order to roast like a ham at a later date. How would you describe the flavour compared to a plain roast venison
  9. sniper7990

    Venison

    I cant believe how quickly I'm getting in to the curing and smoking lark...its brilliant I want to get in to things like salami and cured/smoked sausages, but that going to have to wait a bit until I can get equipment together like meat grinder/sausage maker sorted. BUT....in the mean time...
  10. sniper7990

    Wet Cure/Brine

    Yep, cold smokes over hickory Susie And the visual evidence....there isn't any really, coz we all demolished it over night!!!!
  11. sniper7990

    Wet Cure/Brine

    ok, after 10 days cure, the results are in. And its bloody awesome!!!! The small joint I cured for 10 days and smoke over hickory for 24 hours, has turned in to the most amazing ham ever . I used Pops basic brine, injected it I/o as well and it turns the cheapest leg joint of pork in to...
  12. sniper7990

    Wet Cure/Brine

    Right, Ive had a go t this I bought an injector from my local Sainsbury for £1.50 I used Pops brine http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Brined for 10 days (its only 2 1/2 kg after all) Taken it out today and left it in the fridge. Will cold smoke it tomorrow...
  13. sniper7990

    Wet Cure/Brine

    think ill pop out to my butchers supply shop then :)
  14. sniper7990

    Wet Cure/Brine

    ok, this is only a very small boneless joint weighing 2 1/2 kg. Do I still need to inject it?
  15. sniper7990

    Second attempt.....

    Now that's what I call a bacon steak!!!
  16. 20150202_223615.jpg

    20150202_223615.jpg

    • sniper7990
    • Media item
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    • Album: Second attempt.....
  17. sniper7990

    Wet Cure/Brine

    Dave...yet again you come up trumps 128518128518128518
  18. sniper7990

    Wet Cure/Brine

    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...
  19. sniper7990

    Second attempt.....

    Just had an amazing bacon 'steak', a slab of the loin about an inch thick, seared on a griddle pan and thrn pan roasted in the oven, with curly fries and duck eggs....DEEEEEELISH :)
  20. sniper7990

    Second attempt.....

    ok, all the joints are now in ziplock bags in the fridge the burning question is, how long will they keep without freezing?
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