Adam Poddepie wrote:could you use it to make some kind of stock with ham bones?
There's loads of it - like 10 litres (two gallons plus) - plus floaty bits of presumably killed bacteria. How safe would the liquid be?
Plus there are one or two little pots that have been almost pure salt to preserve sausage skins and caul fat.
In fact after we have brined and smoked the hams we slow bake them and the juice that comes out we 'freeze' and use to add to stock etc - lovely taste but mega salty. That's why the 'freeze' is in inverted commas as it remains fairly liquidy even in a deep freeze!!