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KBGS Old Boys' Forum

A place to discuss Keighley Boys' Grammar School. 


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KBGS Old Boys' Forum
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The master curer

Chris Battle from Keighley in West Yorkshire has been curing meat for more than 50 years. He now hand-cures the York ham for Booths, each one taking three months. "I started as an apprentice at a butchers in Keighley, Yorkshire, when I was 14."

More here.

Re: The master curer

What a fascinating article, I'd love to try all those products but,alas, I doubt they'll make their way down under.

Current location (optional) torquay, australia

Re: The master curer

I cannot get gammon, I miss it dreadfully

Years at KBGS e.g. 1958-1964 (optional) 1958-61

Current location (optional) Blue Mountains, Australia via Haworth

Re: The master curer

"In 1964, he began work as an apprentice at Jack Scaife’s butchers, in Keighley market."

As featured in Yorkshire Post

Re: The master curer

Great article but - how can one have a pork content of 105%?

Current location (optional) torquay, australia

Re: The master curer

Not 105% but water up to 70%

"pork is naturally made up of 35 per cent water, and saline injections can increase this to 65-70 per cent"

Re: The master curer

This is to John , who misses Gammon so much . A nearby farmer has his own butchery and kills his own free range beef, lamb and pigs . The pigs are Saddlebacks and tasty . Do you want me to enquire if he does gammon . I am pretty sure he would be prepared to have a go .Posted in ice they would arrive in good order next day from here in Tasmania

Years at KBGS e.g. 1958-1964 (optional) 43-46

Current location (optional) Tasmania