One of the things you have to remember at this stage is to switch the freezer packs in the brine every morning and evening, to keep the temperature down. That’s the theory anyway. In practice, we allow a certain degree of flexibility (unless you still count lunchtime as morning).

You also have to remember to take the pieces out of the brine when they’ve had the right amount of time, (measured in 12 hours per kilo, but we’re allowing a little longer for the ham). The two smallest pieces have had their hanging-over-the-bath time and are now in the fridge waiting for slicing, one slightly larger piece is hanging over the bath right now, and two more pieces will join it for the night. (The heating’s off and no one will be bathing until the gap between hanging bacon and hanging sausages. Don’t feel sorry for us. Our sausages – and bacon – are amazing.)

In other news, Her Outdoors helped me move the largest bits of the Goose Ark (ex-Pig Ark) into the orchard where I reassembled it this morning. To persuade him to join us on the land, we let Boy have the camera (kids his age don’t go to school on Wednesdays). I like how this shot works:

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