Jacqui Posted February 1, 2020 Share Posted February 1, 2020 Hi Guys, hope you all had a lovely festive season. Wade's recipe for the xmas gammon was lovely, enoyed by all. Visitors have all gone home and plenty of room in the fridge = time to make some more bacon. Got some nice wild boar loins from my butcher and was wondering if anyone has a cure recipe that would work well with the meat... Thanks Jacqui Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 2, 2020 Share Posted February 2, 2020 Straight forward cure works well, but you could flavour it. I would do a straight cure, then once cured try what it tastes like, then the next batch start experimenting! Quote Link to comment Share on other sites More sharing options...
Jacqui Posted February 2, 2020 Author Share Posted February 2, 2020 good advice . 1 of them I've taken it...the other I've used simple juniper and black treacle..... 1 Quote Link to comment Share on other sites More sharing options...
Jacqui Posted February 17, 2020 Author Share Posted February 17, 2020 The flavour was nice and it looked great... Not sure I liked it enough to warrant the extra cost of the meat though.. 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted February 17, 2020 Share Posted February 17, 2020 At least you’ve given it a try. They look great. 1 Quote Link to comment Share on other sites More sharing options...
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