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  1. S

    Brining Salmon

    Hi guys, Thank you very much for all the kind responses I have had. Although I believe others need to remember we only know what we are taught and no-one should ever feel ashamed that they haven't been taught but only be ashamed they haven't learnt when taught! But hey ho! I find a per kilo...
  2. S

    Brining Salmon

    Hi guys, I have an environmental health officer asking for the per kilo ratio of salt to salmon! I'm slightly concerned telling him a visibly healthy coating thicker on the thick end and thinner on the thin end wont go down to well. does anyone know any ideas if anyone is running a salt per kilo...
  3. S

    Curing Gammon

    Hi, Thanks for the reply. Makes for good reading. I was hoping to do a dry rub but maybe this is the way forward! Thank you!
  4. S

    Curing Gammon

    Hi, After a bit of advice! Could anyone point me in the right direction for brining a gammon joint, I dry brine bacon with reasonable success but I am not sure whether this will work due to the thickness of a gammon joint. Should i wet or dry brine? Any help would b greatly appreciated.
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    Roll Call

    Would just like to say hi from not so sunny Devon!
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