Steve Harford Posted August 18, 2019 Share Posted August 18, 2019 Hi all I’ve just picked up a side of pork from a proper free range bacon pig. Separated into belly and back and bones out. Now at the end of the loin is a nice meaty piece which the butcher pointed out as ‘a nice gammon’. I liked the sound of that so he cut it off to be treated separately to the bacon. I’m assuming I wet brine it as you would a normal ham? Then I plan to do boiling bacon with it. As I am going away for 2 weeks this Friday, can I wet brine it and leave it for what will effectively be 3 weeks before drying off. My concern is that i won’t be there to stir up the brine occasionally. The other option is that I freeze it until after the holiday. Either way, a pointer to a suitable brine would be much appreciated. Many thanks Quote Link to comment Share on other sites More sharing options...
Icefever Posted August 18, 2019 Share Posted August 18, 2019 (edited) I wonder if 3 weeks maybe too long and become too salty?? ..... @Wade will be along soon, he'll have the info for you. Ice. Edited August 18, 2019 by Icefever Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted August 18, 2019 Author Share Posted August 18, 2019 Yes mate, that was my concern but then it’s quite a thick piece. Will post a pic later. Maybe an eq cure is the way to go? Quote Link to comment Share on other sites More sharing options...
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