I have just enjoyed a marvellous shoulder of lamb. It was cured for 48 hours in 6 pints of granular salt, 3 pints of demerara sugar, a tablespoon of freshly groung black pepper and a tablespoon of crushed dried chillies.
Turned every 12 hours, washed and dried before hot smoking at 150c for 5 hours using hickory.
I am now using the same dry cure for some chickens and a couple of pork shoulders which I intend to cold smoke. They will be in the cure for about 60 hours first. I shall let you know the results![:p]
Andy&Sue@Alltime
"Posted - 03 May 2003 : 14:56:39"
Are they done yet? [:p] I'm hungry.[:D]
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