I had a nice lean haunch going spare so I picked up some ingredients today and made up a wet brine.
For a 5 kilo bone in haunch roast.
1 kilo salt (normal sea salt, didnt like the scare stories of the nitrates/ites)
2 bottles of a cheap red (to this I added 3 wine bottles of water)
5 garlic cloves
5 dried chillies
Large sprigs of Rosemary, thyme and sage
1/4 cup crushed peppercorns
2 sliced carrots
The smell is lovely, i fear I have overdone the salt but I followed (roughly) a recipe I found on t'internet for a 2.5kg lump of meat so I just double everything.
Il leave it until it "feels" right then air dry it in a muslin wrap for a month or so.
Il keep you posted if Im still alive.