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gerryindevon

Debbie mutton ham again.

Just removed it from "cure", dried and sliced a bit off, fried and ate it. Very nice and tender too, surprisingly. Not sure what to do now - hang, smoke, cook? It was an outside bit so slightly salty but not too much. Glad of further advice if/when you have time. I know how busy you farming people are. It now weighs žlb less than at the start.
crustyo44

Hi Gerry,
Personally I would either cold smoke or hot smoke it.
The cold smoking is dependant on which cure you used. Cure # 1 or 2
Just google it and if you know what was used as a cure, this will decide then how to continue.
If you think that it is too salty, just soak in water for about 1 hour and dry it.
Hot smoking is very nice and I prefer it, safer too as you don't want to poison anybody that eats the meat.
Hope this helps.
Regards,
Jan.    Brisbane.
gerryindevon

Crusty

Thank you for reply, Jan. I used a mix of rock salt, maple syrup, various spices and herbs. Have never used a commercial "cure" though have read about them. It's hanging in a cool hall at the moment. Have a cold smoker, not a hot one. I'm not as experienced as many here on preserving meat, so am glad for advice.
debbie

My favourite Gerry is to hot smoke however there is no reason why you can't cold smoke then glaze (if you want to) then bake.  If going down this road I would soak for an hour or two to remove excess salt as smoking adds a little saltiness anyway, hang to dry for a couple of days then into the smoker.  Can't wait to hear how it turns out
gerryindevon

debbie wrote:
My favourite Gerry is to hot smoke however there is no reason why you can't cold smoke then glaze (if you want to) then bake.  If going down this road I would soak for an hour or two to remove excess salt as smoking adds a little saltiness anyway, hang to dry for a couple of days then into the smoker.  Can't wait to hear how it turns out

Debbie, thanks for tips. Just rinsed it briefly, forgot smoking adds to saltiness.  It tasted so good that I spent ages drying it before hanging. So I think I'll just cook it. But next time I'll soak it, then dry, hang and smoke.
debbie

Is something I am going to try again come the autumn...got to wait for the lambs to grow first and be a while before I get mutton again I think........I expect exact discription and mouth watering taste analysis when you have eaten it
gerryindevon

debbie wrote:
Is something I am going to try again come the autumn...got to wait for the lambs to grow first and be a while before I get mutton again I think........I expect exact discription and mouth watering taste analysis when you have eaten it

Hi Debbie, the mix was 8oz rock salt, 330ml maple syrup, 1tbs each white pepper, black pepper, coriander seed, celery seed, allspice berries, 4 broken bay leaves, to 5lb leg of mutton, left in for 2 weeks. I merely rinsed it afterwards and ate a bit from the outside; obviously the insides would be a lot less salty. Shall I hack off a bit raw and post it to you to cook yourself?
BTW I couldn't believe how tender the bit I fried (briefly) was.
Jonty

Gerry,

that sounds fantastic - can we get a pic?? I can't put my finger on where I read it at the moment but apparently sea salt is better to use for curing over rock salt, there was an explanation of why but I can't for the life of me remember why.  Funnily enough Raymond Blanc said the same thing on his show the other week- might be worth a try next time
gerryindevon

Jonty wrote:
Gerry,

that sounds fantastic - can we get a pic?? I can't put my finger on where I read it at the moment but apparently sea salt is better to use for curing over rock salt, there was an explanation of why but I can't for the life of me remember why.  Funnily enough Raymond Blanc said the same thing on his show the other week- might be worth a try next time

Didn't know about sea salt, will do it next time with bacon. Pic: it just looks like dark leg of mutton. Filled a plastic ice-cube thingy to enclose piece of mutton; then thought it would defrost enroute. So are you happy with greaseproof-wrapped meat in jiffy bag?
debbie

Sea salt contains a certain amount of natural nitrate I understand.

Gerry that would be brilliant if you are sure you don't mind - just a small piece x
lottie

debbie wrote:
Sea salt contains a certain amount of natural nitrate I understand.

Thanks for that info I knew it was better but didn't know why.

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