Search results for query: *

Hiya, I have bought an 8 pound joint of pork leg, bone in. The plan is to cure it using salt, sugar and cure #2 for 14 days or so. I then plan to cold smoke it and hang it in a cool place to dry. Questions; How long to smoke? What sort of wood? Can it hang for 4 weeks before cooking? Any...

Hi everyone, I have been curing, smoking and sausage making for a year now, am looking to learn from more experienced people. Thanks in advance for your help and patience :-)