LOCATION: Recipes >> Preserving Meats >> Pork Leg
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Pork Leg
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Beer & Juniper Cure for Hams
Yield: 16 Lb ham
1 lb brown sugar
1/2 oz bay salt
60 fl beer
1 lb salt
1/4 lb juniper berries
1/2 oz saltpeter
16 lb pork leg
Put the brining ingredients into a saucepan and just bring to the
boil. Leave to get cold and pour over the ham. Rub every day for
the first few days - then every 2 or 3 days for a month - then take
out of pickle, hang up and dry.
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