1 leg from a tiny pig (1.5kg)
2 liters water
500g salt
250g demerara sugar
4 juniper berries
5 pepper corns
3 cloves
Put everything in a pan and bring to the boil
Stir until salt and sugar dissolved
Pour in to a casserole dish or some non-metal container just big enough for the leg
Cool in the fridge until cold
Add the leg and leave for 24 hours (this is for meat less than 2 kg in weight so different for full sized leg)
Dry with a clean tea towel and hang for 24 hours to dry
Freeze or will store for around two weeks in the fridge
Ready for cooking by boiling then roasting.
500g salt
250g demerara sugar
4 juniper berries
5 pepper corns
3 cloves
Put everything in a pan and bring to the boil
Stir until salt and sugar dissolved
Pour in to a casserole dish or some non-metal container just big enough for the leg
Cool in the fridge until cold
Add the leg and leave for 24 hours (this is for meat less than 2 kg in weight so different for full sized leg)
Dry with a clean tea towel and hang for 24 hours to dry
Freeze or will store for around two weeks in the fridge
Ready for cooking by boiling then roasting.
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