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home-cured pork?
Right now i`ve got two decent sized pork hocks ( bottom half of front leg) sitting in a spiced brine solution. In 3 or4 days i should have something resembling raw gammon or ham but i dont know what to do with it.
Any suggestions?
Right now i`ve got two decent sized pork hocks ( bottom half of front leg) sitting in a spiced brine solution. In 3 or4 days i should have something resembling raw gammon or ham but i dont know what to do with it.
Any suggestions?
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