Started a cure for a leg of our own pork to make a ham for Christmas based on the recipe in the following link- http://forum.sausagemaking.org/viewtopic.php?t=7118&start=15 . Started off by boning out the leg, which left a 3kg joint, then mixed up the ingredients, added a few spices and herbs, put it in a tupperware tub and bunged it in the fridge.
It should really have been started a week ago but I’m sure it won’t matter too much.
It’ll stay in the brine solution till a couple of days before Christmas before being drained, and left to stand or equalize. We’ll then cook it up on christmas eve ready for eating on boxing day.