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sandrar

Gammon recipe

Please can anyone recommend a good recipe for curing pork. We usually have our gammon made by the butcher but we are down to our last joint and with plenty of pork joints left thought we would give home curing a go.

Thank you
debbie

Easy.  500g of fine seal salt and one tablespoon of sugar to 4 ltrs of water.  You can add juniper, bay whatever if you want but the above is a basic brine.  i make mine up for ourselves and keep in a salad draw in the bottom of our fridge - just keep adding meat to it whether its leg for a gammon, a hock, loin for a wet cured back bacon or a rolled brisket for corned beef (actually venison ham is stunning but lamb is not so good) Two weeks for a leg.  Take it out, rinse, cook.  Will not need to be soaked first.  if you want to use alcahol as a base eg cider, instead of water use double the amount of salt and boil the lot together hard for at least ten mins before chilling and using.

HTH  any questions, fire away.

P.S.  no saltpeter used so when cooked it will not be pink like gammon but still porky coloured - will taste fantastic though.
debbie

sorry, should have said - same brine will last about three months in the freezer just keep adding new meat - and a couple of tablespoons of extra salt with each batch.
sandrar

Fantastic thanks Debbie...will give it a go. Husband has finally come around to my way of thinking...he is even going to make a smoker
sandrar

one question...the meat is frozen do I defrost cure for a fornight and then cook straight away?

Is the recipe in Simon's book ? a very justified reason for buying it
debbie

yes, defrost, cure, cook/smoke then can be refrozen.  I hot smoke these hams and they are fantastic - again no need to soak.

Yes recipes in simons book including how to build a smoker from a  filing cabinet!
sandrar

book on order   thanks again

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