Not a recipe this time. Just a reminder to everyone that today is Remembrance Day. A day to think about the sacrifices made many many people from all over the world who gave their lives so that we can publish blogs and generally have an easy time of it.
My granddad and his four brothers all served in the second world war. Amazingly enough, all of the brothers survived and went on to other things in their lives. My granddad was a tail gunner on Lancaster bombers with 514 squadron and also Short Sunderland flying boats.
- 1 leg of pork
- 1.8 Kg of salt
- 80g of saltpetre
- 1.5 Ib sugar
- The first thing is to get hold of a fresh leg of pork. If you have your own pigs, your away. But otherwise most butchers should be able to sort you out. Luckily I live in St Anne’s and we have a fantastic butchers called Giglis. They only sell pork from Gloucester Old Spot rare breed pigs and the meat is second to none.
- In this recipe I am using saltpetre. Most people now recommend using sodium nitrate instead of potassium nitrate (saltpetre) but I have never had a problem with it and have just bought 3 kg of it from a butcher supply’s, so could be using it for a while!
- The first thing to do is to mix all your ingredients together in a big bowl. Really mix the saltpetre into the salt well and then add your spices. I used Rosemary, Mace, and cloves in this time. Hope it tastes ok!
- Once the salt, sugar, saltpetre and the spices are all mixed together, get a couple of cupfuls out and into a pan. Add plenty water. Heat up until the sugar has melted salt have dissolved into the water. This is for a brine injection. Make sure that you leave this mixture to cool before using. You do not want to cook the meat!
- The reason I inject brine into the pork is to prevent any decomposing before the salt has reached all parts of the meat. I concentrate on getting as much brine in as possible especially next to the leg bone where the salt finds it difficult to reach. I bought a meat syringe for a fiver on Amazon. It is excellent for injecting the water into the pork.
- Once this has been done, completely rub more of the salt mixture into the pork, making sure that you get it into all the crevices and any gaps that you can see. Once this is done, put the pork leg into a bin bag and cover with about half of the remaining salt. Wrap the bin bag tightly and place the pork into a fridge. (Make sure it is at the bottom, so that any escaping liquid does not spoil things underneath). I also pull the bag down a bit through the gaps in the shelf, so that any liquid coming from the leg has somewhere to go. The idea is that the pork will start to get drier.
- After a week, take the bag out of the fridge. Remove the leg and throw the bag away. Use the rest of the salt to completely rub into the pork again and cover with the remaining salt. Put in another bin bag and put in the fridge again for another week.
- Once another week has passed, remove the pork and soak in clean water for an hour. Once removed, you should have a nice home cured ham. (I simmer it up in Dandelion and Burdock pop for a great taste before roasting!)
Treacle toffee or Bonfire night toffee is a brittle toffee usually made around November the fifth in the UK. The toffee has been made in the UK since the 1600′s and is particularly popular in the north of England.
- 500 grams Sugar (White or Brown)
- 500 Grams Treacle
- 4 Ounces Butter
- 100 Ml Water
- Heat all the ingredients up in a thick bottomed pan. Stir. Turn up the heat and keep stirring until the temprature of the the mix is 130 degrees. Remove from the heat and pour into a flat baking tray.