Bigchaser

Will be in Singapore 27th Sept

Is there any events on ?

Formula 1

Thanks, I'll give them a call

Gammon is a traditional British (West country) method of wet curing ham. Until the 1840’s, ham was cured using a dry salt cure, when the Harris family of Calne in Wiltshire discovered that a wet pickle combined with cold hanging, provided a much milder, sweeter ham or bacon.

The name gammon derives from the French 'gambe', meaning the hind leg of the pig. Typically a whole or half hind leg is cured. The upper part forms a beautiful baking joint, while the lower part is sliced across the bone into thick steaks.

A typical cure follows:

250 gms salt

150 gms Molasses or Demerara sugar

10 gms Saltpetre (Potassium Nitrate) – Anti bacterial, provides pink colour.

Method:

Use 40 gms of cure mix per ½ Kg of pork hind leg. Add the mix to enough liquid to totally cover the meat. The liquid typically can consist of 3 parts water and 1 part ale.

Pickle the meat for 4 days. Remove the meat from the pickle and hang for a further 2 weeks in a cool room.

Traditionally, the Wiltshire cure does not require smoking. Recently I have discovered that mildly smoking for about 1 hour can help to dry the gammon slightly, without leaving a strong smoky flavour.

Thanks for the tip, I'll give them ago

Does anybody have an email address for Yorkies Pork Platter (Jomtien Beach, Pattaya)?

Okay, thanks I'll give it a try

I’m a lover of good gammon steaks and boiled gammon.

When I lived in the UK I had my own cure recipe. It calls for Saltpetre (Potassium Nitrate KN 03), does anybody know where I can buy this in Pattaya?