As I thought, the fire was a bit too hot, so after 8 hours of smoking over oak and juniper, Sam the ham became Sam the slow-roast-smoked pork. And utterly delicious he is too. Next time I'll either hang the pork higher, or spend hours tending a half-lit fire. Guess which.
It's been a great experiment. Ali adores the flavour of the salty, slow cooked pork, but I did want to have a go at curing our own bacon, so the lessons learnt have been well worth this particular effort. I'd recommend it. After the excesses of Christmas, simple, salty, delicious morsels of pork and a hunk of homemade bread are just divine. You can just spot Kit the dog and Goutierre the cat hovering for pork-spillage.
Today we're off to the vineyard to work. To tease us along we have Sam the pork, homemade tomato and coriander soup and a loaf I made yesterday which will be waiting for us in Olive the caravan at half-time. That should make the work go faster.
TrackBack URI for this entry
Subscribe to this comment's feed
Show/hide comments