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Cure and smoke your own Christmas ham
Sun 29-Nov-09
10:34 pm
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Danny
Scarborough, England
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It is getting late now but anybody with access to their chimney (inglenook or fireplace/wood-burning stove) can try this method. We love it.!

Click here

Never knowingly underfed

Wed 2-Dec-09
11:45 pm
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Danny
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Fiona travelled to our favourite organic butcher in Fordham (Cambs) this afternoon to bring home our Christmas order. Some went into the freezer, some went into her home cured ham (I'm sure that it's worthy of a blog - it involved syringes!) - yet more went into the slow cooker to make up the filling for our favorite:

steak and kidney pie SmileSmileSmileLaughLaughKissPint

Never knowingly underfed

Thu 3-Dec-09
9:57 am
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Toffeeapple
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Syringes?  Not gone all medical have you?  SurprisedSmile


I'll try that again!

Thu 3-Dec-09
3:06 pm
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JoannaS
Latvia

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I forgot to go to the butchers this morning, problem is they are only open three mornings a week, will have to wait until Saturday now Confused

Thu 3-Dec-09
10:41 pm
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Danny
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Toffeeapple said:

Syringes?  Not gone all medical have you?  SurprisedSmile



TA - think RECREATIONAL !! LaughPintPint

Never knowingly underfed

Fri 4-Dec-09
6:49 pm
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JoannaS
Latvia

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Tut tut Danny! Sounds like your being a bad influence. Its not good for you you knowCool

Fri 4-Dec-09
10:26 pm
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Danny
Scarborough, England
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Naw - wouldn't do that sort of thing. But I could not resist the open goal, so I just kicked the football !!

Never knowingly underfed

Sat 5-Dec-09
2:08 pm
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JoannaS
Latvia

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Lol. I finally managed to get to the butchers today but only ended up with small pieces of pork. I somehow don't think I am going to end up with a leg of pork, I can translate the leg of pork bit but not up to the ordering part and that is only assuming that leg of pork translates directly. I think we will stick to small joints of ham.

Do you have a recommeded length of time for leaving it in the brine if it is only a small piece? I leave bacon in for 4 days usually. What is the difference between ham and bacon? Is it just the cut of meat or what?

Sat 5-Dec-09
6:52 pm
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fn
Newmarket
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How much does it weigh?

Sun 6-Dec-09
7:33 am
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JoannaS
Latvia

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Sun 6-Dec-09
10:33 am
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Toffeeapple
North Bucks

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Danny said:

Toffeeapple said:

Syringes?  Not gone all medical have you?  SurprisedSmile



TA - think RECREATIONAL !! LaughPintPint


Naughty boy! Laugh

I'll try that again!

Thu 24-Dec-09
4:31 pm
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Danny
Scarborough, England
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Joanna - you asked what the difference is between ham and bacon. yes, I believe it is just the joint - ham being the leg.

Our Christmas ham has been curing in the fridge for the past three weeks. Last night Fiona hung it in our inglenook chimney to smoke. I came downstairs to discover that she had built a veritable funeral pyre of a fine! We had two yule logs sitting in the inglenook that were left over from last Christmas and they had dried out completely during the year, .

The idea of smoking is to use wet logs that will burn slowly and steadily. Sadly the neat pile of wet logs was sitting atop the two tinder dry yule logs. I guess the inevitable happened because when I woke to go to the bathroom at 3:00 a.m. (it's an age-male thing!) the grate held nothing more than a few glowing embers. The burning yule logs must have dried out the wet ones on top and I guess there was a gleeful conflagration after midnight!

No great harm done, though. The underside of the ham was well roasted and blackened but we can simply slice that off. It is back in place now over a gently smoking fire.

Moral of the story for us: start smoking early in the day when you are around to keep an eye on the fire Wink

Never knowingly underfed

Thu 24-Dec-09
4:59 pm
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Toffeeapple
North Bucks

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Phew!  I'm glad it's not a total disaster!

I'll try that again!

Sat 26-Dec-09
8:03 pm
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JoannaS
Latvia

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Arhh thanks Danny. Well I have only got as far as working out neck of pork, but what that really means I have no idea as it is a proper joint and not the spine but that is what I translated it as, and I had only just learnt the word in the Latvian class two days before. Just had a quick look at a list of Latvian words I recognise from the butchers and one of them works out to drumstick (and it is not chicken) or knuckle but still looks like a joint so maybe that is what we would call a leg. Hmmm! I think I am getting there Cool

Sun 27-Dec-09
3:54 pm
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Danny
Scarborough, England
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Atta, girl, Joanna. It may take a little trial and error but you will get there in the end.

I found that one of the most daunting things about learning a new language is increasing your vocabulary. Once the basic grammar, tenses, conjugations etc have been mastered then you realise that real life shopping, work, organising a small project with a gardener, all require more words than you already have. I bought a nice Italian book at the local summer garden fete. Each two-page spread has a diagram (e.g. a department store) and a list of maybe 50 or 60 names of things that are referenced with a corresponding numbered tag in the diagram. Great. But it is a thick tome (weighs over 2 kilos) and is a bit daunting!

Good luck, and I hope you persist. Wink

Never knowingly underfed

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