This evening after work and a nice tea and a walk to Jazz's and back in the rain. I commandeered the kitchen. I had to peel and juice six lemons and put the results in a demi-john. In with the peel went a litre of Vodka. Guess what it is yet? You'll find out at Christmas.
I got the air dried ham down and cut into it for the first time. It weighs in at 12 lbs [6 kilos] so it has lost nearly half it's weight since it was made in the New Year of 2009. The colour is good and it is still quite moist. It always looks suspect from the outside but the inside is what counts. I cut a third off the Ham and it looks even better in the middle. I will have to get the slicer out for thin, prosciutto style wafers.
I made a start on the Bacon. I just put the frozen sides in a plastic box and smothered them in dry cure and put the lot in the shed fridge. I will turn the sides over later in the week. The sides will have dried out and the cure will be doing its thing.
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