Ogri the trog said:Spamel, Toddy,
A farmer friend of mine slaughters pigs for his own consumption and dry salts them, nowhere near the 5kg to 10kg salt you mention. Maybe 2kgs max. I've seen 18 hams hanging in his parlour that it would be difficult to reach around one of them. Given a few weeks of this treatment, he'll then hacksaw off a lump and slice it into thick rashers and then cook it in the oven of his Aga till its crispy - it melts in your mouth and a few rashers for breakfast is good to keep you going on the farm untill a cuppa at mid afternoon. Much more nourishing than a bowl of soggy rabbit food.
Boy am I feeling hungry right now!
ATB
Ogri the trog
The salt I mentioned is for brine curing; the link I gave is for the dry salt curing mix.
Me I'll have the rabbit food thank you, my brother *loves* the salted bacon....we have an agreement, I don't eat pickled cabbage in front of him and he doesn't guzzle dead pig near me
Cheers,
Toddy