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Wiltshire ham

Recipes and techniques using brine.
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Wiltshire ham

Postby Hampshire Jack » Tue Aug 12, 2008 6:10 pm

Hi everyone,
Does anyone have a wiltshire ham receipe using a pump method.
Jack :D
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Postby wheels » Tue Aug 12, 2008 7:01 pm

A quick search of the site found this:

http://forum.sausagemaking.org/viewtopic.php?p=4417

Hope this helps
Phil
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wiltshire ham

Postby Hampshire Jack » Thu Aug 14, 2008 4:39 pm

hi would it be better to vac pack it whilst curing it thanks jack
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Postby wheels » Thu Aug 14, 2008 4:41 pm

Jack

I'd just do what Oddley says - he knows his stuff.

Phil
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Postby Oddley » Thu Aug 14, 2008 6:01 pm

I have just updated that recipe, so it can easily be used as a pump and vac pac method. The drip should give enough of the salt etc on the surface to inhibit any bacteria there.
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