One of Those Weeks!

It's been one of those weeks! An infection that's been lingering since mid August reared it's ugly head necessitating yet another course of antibiotics. Needless to say, the tablets had 'a debilitating affect on my digestive system'; well that's a nice way of putting it! To cap it all, today for some reason, my body decided that it was time to take a closer look at the bathroom floor. Not only did I find out that it's as hard as I remember from last time, but also that the toilet cistern's harder than my head!

So apologies to those people who have been awaiting my Garlic and Ham Luncheon Meat recipe; a trip to the butchers has been out of the question.

I've spent much of the week just thinking over other future projects: two of will become current as soon as I get the meat. One's a modernised version of a local beef cure that I'm going to write about for The Midland's Food Bloggers. The other's a ham cure using local cider. Mark Shirley kindly brought me earlier it this week; Mark's the guy behind Rockingham Forest Cider and writes a great blog about his exploits. Thanks Mark.

I'll keep the details of the beef recipe under my hat for the moment, but for the cider cured ham, I'm thinking along the lines of marrying the cider with a local honey and using, what I like to call, warm spices: allspice, cinnamon, cloves etc. However, knowing me, that'll all change before the final version. Calculating the actual cure will only take a few minutes; it's the thinking time beforehand that takes me weeks!


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There are seven comments

DanMcG

Sorry to hear you’ve been under the weather Phil, Stay off the floor and get well soon.
The cider ham sounds interesting and will be looking forward to it along with the garlic and ham recipe.
Dan

DanMcG, - 18-09-’11 10:40
Keith

Hope you’re feelinga bit better now. [truth]
You have been sorely missed at the pub. [lie]

Keith, (URL) - 19-09-’11 09:53
Phil

Thanks both.

Phil, (URL) - 19-09-’11 20:19
Robert

Been up to my yig yag so have not checked in as I normally do and when I do this is what I find. I do hope things are on the mend and this finds you as well as can be expected though knowing you you will spin a yarn or as the case may be string out the sausage.

Looking forward to reading on the cider cured ham, I have been doing what I call a West Country bacon with cider and honey plus spices although have not used cinnamon as it reminds me of Christmas same as when we cook off Tourtiere

Keep well and please no more sleeping on the bathroom floor

Robert, - 20-09-’11 09:38
Phil

Thanks Robert, does the cider flavour ‘hold up’ against the honey?

Phil, (URL) - 20-09-’11 14:34
Robert

Phil I am at a disadvantage over this side and would love to have the selection from your end all I had to work with was Strongbow.

I used 8 cans of cider, plain honey – whole (black pepper corns coarsely ground (coffee grinder) – cloves (done the same way) and bay leaves. Go easy on the cloves as they tend to overpower everything, the allspice sounds great and maybe add nutmeg as these are a great combination (sausage wise).

I did my mixture like the Suffolk ham I did – dry cured first then placed in the cooked brine which I find works well for me. Suggestion if I may; place cider into pot on stove and heat to just under a boil then add honey and taste so you get the balance you require then add spices and continue with infusion

HTH

Robert, - 20-09-’11 17:58
Phil

Thanks Robert, much appreciated.

Phil, (URL) - 20-09-’11 18:26

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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