Busy, Busy

Over a month since my last post and that was something of a stopgap! It's been a funny month really; a spell in hospital for a quick op and a spell of bed-rest have not helped in either our preparation for Christmas or the frequency of blog posts.

I've been working on a slightly different method of curing. Given that I don't work commercially, it takes a while. You can't base a whole method on just one ham! I will write about this soon but I'm still not 100% happy about using my new system for meat below 2kg. Many home-curers process smaller pieces of meat than this; I want to be sure that the system works for them.

In the meantime, here's a few things that I have got around to doing:

Curing projects

There's Sloe Gin, Damson Vodka, Blackberry Whisky, Raspberry Vodka and Blackcurrant Brandy in the main photo and clockwise the smaller photos show: a Christmas gift of home-made products, a beef joint being 'corned' using my new system, a salmon side prior to being covered in salt and subsequently smoked, and a boned leg of pork being prepared for curing.


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