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Ham for Local Beer Festival
Hi MY two pork bellies have now been in ‘Pops” brine for nine days. Previously I had cured brisket for salt beef in a bucket which I kept in an outbuilding. However this was always done for Christmas and I underestimated the fickle English weather. Summer temperatures in spring forced me to... -
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Ham for a Beer Festival
Hi MY two pork bellies have now been in ‘Pops” brine for nine days. Previously I had cured brisket for salt beef in a bucket which I kept in an outbuilding. However this was always done for Christmas and I underestimated the fickle English weather. Summer temperatures in spring forced me to... -
T
Hi From Wiltshire
Hi Have done some hot smoking in the past but have now decided to get “cool” so the grandchildren say. I bought a small electric smoker and spent a few hours reading up. Conditioned it and then smoked some haddock fillets. Oh, They were awful! Over cured over smoked. Need to read more. Now have...
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