Recipes and techniques using brine.
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- Cure 1 question
by Davea » Thu Dec 12, 2019 7:35 am
- 4 Replies
- 39938 Views
- Last post by Davea
Mon Dec 16, 2019 4:51 pm
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- Brining with a vacuum tumbler
by wkw » Fri Nov 08, 2019 1:11 pm
- 4 Replies
- 11108 Views
- Last post by wkw
Mon Nov 11, 2019 1:22 pm
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- Salt beef curing time?
by Jimuk79 » Fri Feb 08, 2019 10:35 am
- 3 Replies
- 14026 Views
- Last post by wheels
Sat Feb 09, 2019 11:36 pm
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- 6% pump and rub.
by captain wassname » Wed Apr 04, 2012 2:07 pm
- 48 Replies
- 85979 Views
- Last post by Odin
Tue Feb 13, 2018 12:54 am
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- Storing Pauline's Ham
by SteveW » Fri Dec 29, 2017 3:36 pm
- 2 Replies
- 10775 Views
- Last post by SteveW
Fri Jan 26, 2018 9:41 am
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- Cooking Paulines Ham
by SteveW » Mon Aug 07, 2017 10:03 am
- 4 Replies
- 13074 Views
- Last post by wheels
Wed Aug 09, 2017 9:39 pm
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- Brining Ham
by Clairssausages » Sat Feb 18, 2017 5:10 am
- 17 Replies
- 29330 Views
- Last post by Clairssausages
Thu Apr 27, 2017 2:51 am
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- Cured Hocks and Chops
by ComradeQ » Sun Feb 19, 2017 3:24 pm
- 22 Replies
- 31962 Views
- Last post by NCPaul
Mon Mar 13, 2017 10:29 am
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- First ever Ham
by fusion555 » Tue Jan 31, 2017 6:34 pm
- 7 Replies
- 14175 Views
- Last post by wheels
Wed Feb 01, 2017 7:17 pm
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- Salt Beef Recipe (Guardian Newspaper)
by DPG » Fri Mar 04, 2016 12:55 pm
- 11 Replies
- 21807 Views
- Last post by DPG
Thu Nov 17, 2016 10:32 am
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- Separate brisket point and flat to cure?
by johngaltsmotor » Tue Aug 16, 2016 12:11 pm
- 8 Replies
- 16882 Views
- Last post by johngaltsmotor
Thu Sep 08, 2016 11:55 am
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- Brine for hocks
by j-two » Mon Jul 04, 2016 8:05 pm
- 0 Replies
- 10346 Views
- Last post by j-two
Mon Jul 04, 2016 8:05 pm
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- HELP! Salt Beef using 4001 All Purpose Curing Salt
by Carohep » Sun May 01, 2016 8:29 am
- 3 Replies
- 13388 Views
- Last post by NCPaul
Mon May 02, 2016 2:02 pm
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- how much brine cure
by robr » Sun Feb 21, 2016 7:47 am
- 2 Replies
- 11775 Views
- Last post by wheels
Sun Feb 21, 2016 7:35 pm
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- Success with Pauline's Ham
by crispybaconpls » Thu May 15, 2014 6:34 am
- 9 Replies
- 20533 Views
- Last post by crispybaconpls
Sat Jan 02, 2016 9:47 pm
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- Brining Ribs Before Smoking
by vanessap » Tue Sep 22, 2015 11:45 pm
- 11 Replies
- 24045 Views
- Last post by wheels
Wed Dec 09, 2015 9:01 pm
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- After curing?
by porkpie » Fri Dec 04, 2015 9:38 am
- 1 Replies
- 11051 Views
- Last post by wheels
Fri Dec 04, 2015 4:23 pm
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- HELP!
by welsh wizard » Sun Oct 18, 2015 1:40 pm
- 2 Replies
- 12060 Views
- Last post by onewheeler
Mon Oct 19, 2015 2:00 pm
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- Brining or Dry Curing Chicken Livers
by vanessap » Tue Sep 22, 2015 11:56 pm
- 7 Replies
- 15822 Views
- Last post by wheels
Sun Sep 27, 2015 12:15 am
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- Does this brine recipe look right?
by RidleyRumpus » Mon Aug 24, 2015 6:17 pm
- 14 Replies
- 22220 Views
- Last post by wheels
Wed Aug 26, 2015 1:19 pm
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- Dry cured corned beef.
by Salmo » Tue Nov 25, 2014 11:19 am
- 6 Replies
- 17728 Views
- Last post by wheels
Tue Dec 09, 2014 2:20 pm
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- 2 loins 1 tub!
by senorkevin » Wed Nov 12, 2014 6:15 pm
- 25 Replies
- 43428 Views
- Last post by senorkevin
Thu Dec 04, 2014 11:20 pm
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- Hard & dry small hams - whats gone wrong?
by floppybackend » Wed Sep 10, 2014 2:52 pm
- 3 Replies
- 13511 Views
- Last post by DanMcG
Thu Sep 11, 2014 7:18 am
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- Pepper Crusted Ham
by johnnycurewell » Sat May 31, 2014 4:07 pm
- 9 Replies
- 18228 Views
- Last post by johnnycurewell
Thu Jun 05, 2014 4:58 am
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- Beginner's Injection Brine Calculator question.
by senorkevin » Wed May 21, 2014 5:46 pm
- 11 Replies
- 21640 Views
- Last post by johngaltsmotor
Tue Jun 03, 2014 4:28 pm
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- Brine tester
by senorkevin » Thu May 01, 2014 2:19 pm
- 5 Replies
- 15228 Views
- Last post by Tasso
Fri May 02, 2014 2:49 am
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- Have I just ruined my first ham?
by crispybaconpls » Mon Mar 24, 2014 7:06 am
- 8 Replies
- 18786 Views
- Last post by crispybaconpls
Wed Mar 26, 2014 12:35 am
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- Corned Beef Calculator?
by johnnycurewell » Sat Feb 15, 2014 7:54 am
- 18 Replies
- 37636 Views
- Last post by GailM1
Mon Feb 24, 2014 3:31 pm
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- Brines, wet cure, ppt nitrite calculations pls..help...
by GiannisK » Tue Jan 21, 2014 12:57 pm
- 13 Replies
- 24401 Views
- Last post by wheels
Mon Feb 17, 2014 10:16 pm
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- Cooking My Cured Ham?
by johnnycurewell » Wed Jan 08, 2014 7:25 pm
- 13 Replies
- 21435 Views
- Last post by wheels
Mon Jan 13, 2014 3:37 pm
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- The Perfect Ham?
by ComradeQ » Mon Oct 21, 2013 2:17 pm
- 31 Replies
- 56851 Views
- Last post by Ruralidle
Sun Jan 05, 2014 9:17 pm
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- Saltpetre Combination Cured Ham Color
by Chris Ritchie » Fri Dec 27, 2013 8:34 pm
- 11 Replies
- 20589 Views
- Last post by Chris Ritchie
Wed Jan 01, 2014 6:47 pm
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- Brown Fur!
by EndUser » Sun Oct 20, 2013 12:46 pm
- 1 Replies
- 12175 Views
- Last post by wheels
Thu Oct 31, 2013 9:45 pm
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- freeze cured hams or freeze raw meat and cure later?
by Chris Ritchie » Sat Oct 12, 2013 6:31 pm
- 3 Replies
- 13134 Views
- Last post by Chris Ritchie
Mon Oct 28, 2013 9:57 pm
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- Curing Large Hams (6kg-9kg)
by Chris Ritchie » Sat Oct 12, 2013 6:26 pm
- 10 Replies
- 21994 Views
- Last post by NCPaul
Mon Oct 21, 2013 3:48 pm
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- Pumped, dry rubbed ham
by saucisson » Thu Nov 22, 2007 2:43 pm
- 73 Replies
- 143785 Views
- Last post by Chris Ritchie
Sat Oct 12, 2013 7:38 pm
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- In Search Of An Authentic Recipe: Wiltshire Cured Bacon
by Dazzlin » Sat Jun 29, 2013 4:56 am
- 36 Replies
- 68061 Views
- Last post by wheels
Fri Sep 13, 2013 4:12 pm
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- wilshire type cured ham.need a bit of advice.
by captain wassname » Tue Jul 09, 2013 3:27 pm
- 7 Replies
- 16451 Views
- Last post by wheels
Wed Jul 10, 2013 7:42 pm
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- Injecting brine
by onewheeler » Wed Mar 27, 2013 1:03 pm
- 16 Replies
- 37595 Views
- Last post by Divey
Tue May 28, 2013 10:34 pm
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- Corned silverside on special
by crustyo44 » Mon May 27, 2013 8:45 am
- 2 Replies
- 12478 Views
- Last post by crustyo44
Mon May 27, 2013 8:41 pm
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- beery ham.
by captain wassname » Sun Apr 28, 2013 11:24 am
- 32 Replies
- 53913 Views
- Last post by captain wassname
Fri May 17, 2013 3:55 pm
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- beery bacon chops and ham update,
by captain wassname » Mon May 13, 2013 8:49 am
- 0 Replies
- 11566 Views
- Last post by captain wassname
Mon May 13, 2013 8:49 am
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- Brine cure
by tomwal » Fri Nov 23, 2012 12:42 pm
- 34 Replies
- 56403 Views
- Last post by sundodger
Sun Feb 24, 2013 1:42 pm
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- What is your preferred curing method?
by AKokkinos » Mon Feb 18, 2013 7:32 pm
- 3 Replies
- 13597 Views
- Last post by captain wassname
Fri Feb 22, 2013 3:00 pm
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- Does this sound ok to you?
by AKokkinos » Thu Feb 21, 2013 8:39 pm
- 3 Replies
- 13244 Views
- Last post by captain wassname
Fri Feb 22, 2013 2:47 pm
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- Venison ham
by culinairezaken » Thu Feb 07, 2013 10:37 am
- 3 Replies
- 13713 Views
- Last post by culinairezaken
Sun Feb 17, 2013 3:44 pm
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- Ruhlman vs 2:1 brine method: A little help please!
by AKokkinos » Tue Feb 12, 2013 8:02 am
- 8 Replies
- 18393 Views
- Last post by wheels
Thu Feb 14, 2013 11:36 pm
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- How do I adjust pink salt amount in a brine?
by AKokkinos » Thu Feb 14, 2013 10:43 am
- 0 Replies
- 11527 Views
- Last post by AKokkinos
Thu Feb 14, 2013 10:43 am
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- Brine Turkey
by BlueCheese » Sun Dec 23, 2012 12:34 am
- 10 Replies
- 21297 Views
- Last post by captain wassname
Wed Jan 30, 2013 10:31 am
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- Pastrami - Corned Beef recipies
by Vindii » Thu Nov 01, 2012 2:15 pm
- 17 Replies
- 40508 Views
- Last post by seaweasel
Sat Jan 26, 2013 11:30 am
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