Thanks Bob, In the end the 4 legs ended up at 4.6kg each. the green weight of the pigs was 40kg however being large English Black pigs that fat layer is perfect. I have them curing with salt and fennel and cure 1 at the moment. I have added 50gm per kg salt with 2/3 of the salt mix on day 0 with the...

I am still hoping to get some feedback from any of the experienced ham makers in the group. With the Emmett's recipe he dry cures for 2 weeks before marinating the hams in black beer and Molasses for 6 weeks than cold smoking for 2 days. I have only ever wet brined hams with a 7% pumping before. Can...

I am about to process a couple of Large English Black pigs for for my next Ham project I am keen to try one of these old English ham recipes. Online you can find a video of Emmett's of Peasenhall making them. I have not found a similar recipe with my searches online so I would like to see if anyone ...