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Thread: Veni ham al la yorkshire

  1. #1

    Veni ham al la yorkshire

    Im having a crack at the old dry cured river cottage method.
    I have followed H F W's guide in the river cottage cook book for pork, hoping it will work on venison.
    It's gone under the salt tonight, and according to Hugh it should only take 6 days before being hung to dry.
    Just cant decide where to hang it, attic or garage or maybe one of my feed sheds.
    Fingers crossed chaps I will post how it taste's in a few months.

    ATB

    Cockerdog

  2. #2
    CD

    Where did you get your curing stuff from?

  3. #3

  4. #4
    Wow that site is the dogs Kahoona's cheers

  5. #5
    Quote Originally Posted by Rangefinder View Post
    Wow that site is the dogs Kahoona's cheers
    There is a very useful forum there as well!

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