@A330driver here is some
First I rub the meat with pink curing salt (use sparingly, about 1.5 teaspoons per piece)
Then I rub in a mix of:
8 or so teaspoons of brown sugar
Ground pepper
6 crushed juniper berries
teaspoon of nutmeg
Then put the meat into a plastic bag and fold the end over, and into the fridge.
Turn over after 2 days and leave for another 2 days
Next I lightly wash the meat, dry it and smoke it in the bbq with the hood down. The temp gets up to about 150C for about 40 mins. I use apple wood chips or Manuka.
Then I store it in muslim in the fridge. Eat it as ham or bacon.
I just use cuts off the HQ like the silverside and round.
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