Veni ham al la yorkshire

[cockerdog]

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

 

[Rangefinder]

CD

Where did you get your curing stuff from?

 

[Paul 600]

You will get all your curing needs from here: http://www.sausagemaking.org/

 

[Rangefinder]

Wow that site is the dogs Kahoona's cheers

 

[Paul 600]

Wow that site is the dogs Kahoona's cheers

There is a very useful forum there as well!