This cider cured ham takes a minimum of 15 days to cure. The brine has salt, sugar, dry hard cider, apple juice, juniper berries, bay leaves, black pepper and more. We de-boned the ham and put it in the brine… Continue Reading →
I had made another brine for the ham as well. This one contained some molasses in it as well as bay leaves, juniper berries, and rosemary. I put the ham cut in the brine on butchery day (Monday) and took… Continue Reading →
We made blood sausage the same day we made the pig head pozole. This was definitely another process that was completely worth the texture, flavor and honoring the pig. After sticking the pig, we put a bowl up to it… Continue Reading →
The day of the slaughter I had made a brine to put the head in when it was all done being processes. The brine consisted of 14 qts water, 4.5lbs salt and you could also do 4.5lb sugar but we… Continue Reading →
