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Curing Pork

(13 posts)

  1. Mama
    Member

    Hi all, Having bought a whole pig leg has anyone ever cured pork? I have looked on the net but it appears that you have to add nitrate to the salt to make it gammon . Not keen on that and hope someone can advise . Mama

    Goose Girl
    Posted 6 years ago #
  2. Mama
    Member

    Thanks Mo, First one sounds great and no nitrate . Second one I did find and don't like the sound of it. Shall give the first a try as it sounds really good.Salt petre,that might be a quest ?? Back to the butchers tomorrow as the leg is now in the freezer !!!. Mama

    Goose Girl
    Posted 6 years ago #
  3. Hi Mama

    We have got a butcher's merchant in the city who sells sausage skins - and saltpetre mix for curing. We have done it several times - & enjoyed the ham at Christmas!
    We used to use an Elizabeth David book when we killed a pig, not sure if it was French Provincial Cooking or not...

    Posted 6 years ago #
  4. Mama
    Member

    Thanks again Topveg, I can get preseving salt but not saltpetre or a ready mix. Seems they don't use it here .Apparently it is needed to stop botulism . I would so like to do Gammon so might risk just the salt and see.What do you think ? Regards Mama .PS didn't realise that salpetre was a nitrate. !!

    Goose Girl
    Posted 6 years ago #
  5. Will ask my butcher tutor what he suggests. We could always send you some if need be...But let me ask my guru first!

    Posted 6 years ago #
  6. Mama
    Member

    Hello Topveg, I have found some Salpetre in the pharmacie so look forward to advice on how to use it as I have no idea . Did find a bacon recipe which did not use nitrate so shall give that a go. Thanks for any info . Mama

    Goose Girl
    Posted 6 years ago #
  7. Hi Mama

    Sorry it has taken a bit to catch my butcher friend. He has moved on from saltpetre & uses CureFast which he gets from the place that sells sausage skins. I phoned them & it costs £4.65 & will do 10lb of meat. I can post it if you want some.

    Butcher said prick the meat all over & rub it well in.

    I remember doing the same thing with saltpeter years ago - & we repeated the process at monthly intervals, about 3 times.

    I wonder if CureFast just works faster & you only have to do it once.

    A bit vague but hope it helps!

    Posted 6 years ago #
  8. Mama
    Member

    Hi, Topveg Many thanks for the trouble you have gone to already. It would be great if you could get it for me and perhaps post to a friend in the UK who would then bring it over for me . Or, give me the number and I could ring the company who sell the Curefast , they might ship to me . Thank you once again, Mama .

    Goose Girl
    Posted 6 years ago #
  9. Hi Mama

    The company is :

    Joynsons
    45 Anlaby Rd, Hull HU1 2PG

    Tel: 01482 320622

    Let me know if you want me to send you some - Hope you get your leg cured - it will be good to have cold ham for the summer!

    Posted 6 years ago #
  10. Mama
    Member

    Hi Topveg, The company you speak of I know well and was in the shop last year. What a coincidence .!! I shall ring them and see if they will send . Many thanks Mama xx
    PS It's amazing just looked on the website , the shop is so tiny I never knew they sold all that. !!

    Goose Girl
    Posted 6 years ago #
  11. haha sorry to butt in but the line...hope you get your leg cured ...gave me a laugh thanks ladies x

    mo x
    Posted 6 years ago #
  12. Hi mama

    I did not realise they sold that, or sausage skins! I have always used them for their really good small vegetable knives! May have been standing next to you!! Hope you get the stuff
    TopVeg

    Posted 6 years ago #

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