Pig+salt+patience=...

[Bill]

A very tasty snack, I hope.

I got hold of half a pig just before Xmas and have just finished the salting phase with the leg. It's spent 25 days under a large weight in here:



And now I have a six month wait:

[Shaw Tarse]

[21TonyK]

Well done that man. Even more so if you can eat the whole thing!

[escargot]

Fantastic!

[don4l]

Please keep us updated. I want to do this.

[Pete Franklin]

Was it just salt or are you using nitrates as well? will be interested to see how it goes- an on the bone dry cured leg has always been on my list of things to make.

[Big Al.]

Next time you get half a pig, here's some additional ideas

http://pig.spacebarcowboy.com/category/learn-how/

Fill ya boots.

[Matt172]

That looks fantastic, look forward to seeing the end results in 6 months

[sgrimshaw]

21TonyK said:

Well done that man. Even more so if you can eat the whole thing!

... in one go !

[Bill]

21TonyK said:

Well done that man. Even more so if you can eat the whole thing!

Fat chance, the kids love it.

I'll try to update this as I go, but it may need a bump... It's just salt, and I've done it before so should be fine.

[Bill]

Big Al. said:

Next time you get half a pig, here's some additional ideas

http://pig.spacebarcowboy.com/category/learn-how/

Fill ya boots.

Cheers Al. It's been a bit of a rush so I haven't done anything else yet, just plonked it in the freezer (with a lamb ). I do have half a Mangalitsa (sp?) coming in the autumn that should make a very special ham.

[TIGA84]

I was hoping for a thread on these...



Disappointed.





















Seriously though - good show, looks amazing!

[dazco]

I have always wondered how easy it was. I thought they were still covered in salt when they were hung.

What was the weight for? To squeeze moisture?

[soad]

What do Nitrites do in meat curing?

Gives cured meats an appealing even pink/red colour.
Gives that sharp “cured meat’s taste”.
Prevents botulism poisoning.

(Powdery white mold is good. A form of penicillin).

[addz86]

Any update on this?

[227bhp]

addz86 said:

Any update on this?

It hasn't been 6 months yet.

What will it be anyhow, bacon?

[Bill]

Dry cured ham. More patience required though...

[don4l]

Bill said:

Dry cured ham. More patience required though...

The photo that you posted in January appears to have some green patches. Is this just an artifact, or were there real green parts?

[Bill]

No green!

[don4l]

Bill said:

No green!

Good.

I'll look at it on another monitor later.