Recipes and techniques using brine.
-
- Cure 1 question
by Davea » Thu Dec 12, 2019 7:35 am
- 4 Replies
- 40060 Views
- Last post by Davea
Mon Dec 16, 2019 4:51 pm
-
- Brining with a vacuum tumbler
by wkw » Fri Nov 08, 2019 1:11 pm
- 4 Replies
- 11135 Views
- Last post by wkw
Mon Nov 11, 2019 1:22 pm
-
- Salt beef curing time?
by Jimuk79 » Fri Feb 08, 2019 10:35 am
- 3 Replies
- 14054 Views
- Last post by wheels
Sat Feb 09, 2019 11:36 pm
-
- 6% pump and rub.
by captain wassname » Wed Apr 04, 2012 2:07 pm
- 48 Replies
- 86302 Views
- Last post by Odin
Tue Feb 13, 2018 12:54 am
-
- Storing Pauline's Ham
by SteveW » Fri Dec 29, 2017 3:36 pm
- 2 Replies
- 10794 Views
- Last post by SteveW
Fri Jan 26, 2018 9:41 am
-
- Cooking Paulines Ham
by SteveW » Mon Aug 07, 2017 10:03 am
- 4 Replies
- 13114 Views
- Last post by wheels
Wed Aug 09, 2017 9:39 pm
-
- Brining Ham
by Clairssausages » Sat Feb 18, 2017 5:10 am
- 17 Replies
- 29409 Views
- Last post by Clairssausages
Thu Apr 27, 2017 2:51 am
-
- Cured Hocks and Chops
by ComradeQ » Sun Feb 19, 2017 3:24 pm
- 22 Replies
- 32066 Views
- Last post by NCPaul
Mon Mar 13, 2017 10:29 am
-
- First ever Ham
by fusion555 » Tue Jan 31, 2017 6:34 pm
- 7 Replies
- 14213 Views
- Last post by wheels
Wed Feb 01, 2017 7:17 pm
-
- Salt Beef Recipe (Guardian Newspaper)
by DPG » Fri Mar 04, 2016 12:55 pm
- 11 Replies
- 21875 Views
- Last post by DPG
Thu Nov 17, 2016 10:32 am
-
- Separate brisket point and flat to cure?
by johngaltsmotor » Tue Aug 16, 2016 12:11 pm
- 8 Replies
- 16941 Views
- Last post by johngaltsmotor
Thu Sep 08, 2016 11:55 am
-
- Brine for hocks
by j-two » Mon Jul 04, 2016 8:05 pm
- 0 Replies
- 10362 Views
- Last post by j-two
Mon Jul 04, 2016 8:05 pm
-
- HELP! Salt Beef using 4001 All Purpose Curing Salt
by Carohep » Sun May 01, 2016 8:29 am
- 3 Replies
- 13419 Views
- Last post by NCPaul
Mon May 02, 2016 2:02 pm
-
- how much brine cure
by robr » Sun Feb 21, 2016 7:47 am
- 2 Replies
- 11798 Views
- Last post by wheels
Sun Feb 21, 2016 7:35 pm
-
- Success with Pauline's Ham
by crispybaconpls » Thu May 15, 2014 6:34 am
- 9 Replies
- 20574 Views
- Last post by crispybaconpls
Sat Jan 02, 2016 9:47 pm
-
- Brining Ribs Before Smoking
by vanessap » Tue Sep 22, 2015 11:45 pm
- 11 Replies
- 24127 Views
- Last post by wheels
Wed Dec 09, 2015 9:01 pm
-
- After curing?
by porkpie » Fri Dec 04, 2015 9:38 am
- 1 Replies
- 11067 Views
- Last post by wheels
Fri Dec 04, 2015 4:23 pm
-
- HELP!
by welsh wizard » Sun Oct 18, 2015 1:40 pm
- 2 Replies
- 12084 Views
- Last post by onewheeler
Mon Oct 19, 2015 2:00 pm
-
- Brining or Dry Curing Chicken Livers
by vanessap » Tue Sep 22, 2015 11:56 pm
- 7 Replies
- 15866 Views
- Last post by wheels
Sun Sep 27, 2015 12:15 am
-
- Does this brine recipe look right?
by RidleyRumpus » Mon Aug 24, 2015 6:17 pm
- 14 Replies
- 22296 Views
- Last post by wheels
Wed Aug 26, 2015 1:19 pm
-
- Dry cured corned beef.
by Salmo » Tue Nov 25, 2014 11:19 am
- 6 Replies
- 17762 Views
- Last post by wheels
Tue Dec 09, 2014 2:20 pm
-
- 2 loins 1 tub!
by senorkevin » Wed Nov 12, 2014 6:15 pm
- 25 Replies
- 43482 Views
- Last post by senorkevin
Thu Dec 04, 2014 11:20 pm
-
- Hard & dry small hams - whats gone wrong?
by floppybackend » Wed Sep 10, 2014 2:52 pm
- 3 Replies
- 13539 Views
- Last post by DanMcG
Thu Sep 11, 2014 7:18 am
-
- Pepper Crusted Ham
by johnnycurewell » Sat May 31, 2014 4:07 pm
- 9 Replies
- 18254 Views
- Last post by johnnycurewell
Thu Jun 05, 2014 4:58 am
-
- Beginner's Injection Brine Calculator question.
by senorkevin » Wed May 21, 2014 5:46 pm
- 11 Replies
- 21666 Views
- Last post by johngaltsmotor
Tue Jun 03, 2014 4:28 pm
-
- Brine tester
by senorkevin » Thu May 01, 2014 2:19 pm
- 5 Replies
- 15265 Views
- Last post by Tasso
Fri May 02, 2014 2:49 am
-
- Have I just ruined my first ham?
by crispybaconpls » Mon Mar 24, 2014 7:06 am
- 8 Replies
- 18821 Views
- Last post by crispybaconpls
Wed Mar 26, 2014 12:35 am
-
- Corned Beef Calculator?
by johnnycurewell » Sat Feb 15, 2014 7:54 am
- 18 Replies
- 37760 Views
- Last post by GailM1
Mon Feb 24, 2014 3:31 pm
-
- Brines, wet cure, ppt nitrite calculations pls..help...
by GiannisK » Tue Jan 21, 2014 12:57 pm
- 13 Replies
- 24453 Views
- Last post by wheels
Mon Feb 17, 2014 10:16 pm
-
- Cooking My Cured Ham?
by johnnycurewell » Wed Jan 08, 2014 7:25 pm
- 13 Replies
- 21490 Views
- Last post by wheels
Mon Jan 13, 2014 3:37 pm
-
- The Perfect Ham?
by ComradeQ » Mon Oct 21, 2013 2:17 pm
- 31 Replies
- 56967 Views
- Last post by Ruralidle
Sun Jan 05, 2014 9:17 pm
-
- Saltpetre Combination Cured Ham Color
by Chris Ritchie » Fri Dec 27, 2013 8:34 pm
- 11 Replies
- 20643 Views
- Last post by Chris Ritchie
Wed Jan 01, 2014 6:47 pm
-
- Brown Fur!
by EndUser » Sun Oct 20, 2013 12:46 pm
- 1 Replies
- 12198 Views
- Last post by wheels
Thu Oct 31, 2013 9:45 pm
-
- freeze cured hams or freeze raw meat and cure later?
by Chris Ritchie » Sat Oct 12, 2013 6:31 pm
- 3 Replies
- 13163 Views
- Last post by Chris Ritchie
Mon Oct 28, 2013 9:57 pm
-
- Curing Large Hams (6kg-9kg)
by Chris Ritchie » Sat Oct 12, 2013 6:26 pm
- 10 Replies
- 22045 Views
- Last post by NCPaul
Mon Oct 21, 2013 3:48 pm
-
- Pumped, dry rubbed ham
by saucisson » Thu Nov 22, 2007 2:43 pm
- 73 Replies
- 144054 Views
- Last post by Chris Ritchie
Sat Oct 12, 2013 7:38 pm
-
- In Search Of An Authentic Recipe: Wiltshire Cured Bacon
by Dazzlin » Sat Jun 29, 2013 4:56 am
- 36 Replies
- 68195 Views
- Last post by wheels
Fri Sep 13, 2013 4:12 pm
-
- wilshire type cured ham.need a bit of advice.
by captain wassname » Tue Jul 09, 2013 3:27 pm
- 7 Replies
- 16472 Views
- Last post by wheels
Wed Jul 10, 2013 7:42 pm
-
- Injecting brine
by onewheeler » Wed Mar 27, 2013 1:03 pm
- 16 Replies
- 37638 Views
- Last post by Divey
Tue May 28, 2013 10:34 pm
-
- Corned silverside on special
by crustyo44 » Mon May 27, 2013 8:45 am
- 2 Replies
- 12503 Views
- Last post by crustyo44
Mon May 27, 2013 8:41 pm
-
- beery ham.
by captain wassname » Sun Apr 28, 2013 11:24 am
- 32 Replies
- 53988 Views
- Last post by captain wassname
Fri May 17, 2013 3:55 pm
-
- beery bacon chops and ham update,
by captain wassname » Mon May 13, 2013 8:49 am
- 0 Replies
- 11586 Views
- Last post by captain wassname
Mon May 13, 2013 8:49 am
-
- Brine cure
by tomwal » Fri Nov 23, 2012 12:42 pm
- 34 Replies
- 56522 Views
- Last post by sundodger
Sun Feb 24, 2013 1:42 pm
-
- What is your preferred curing method?
by AKokkinos » Mon Feb 18, 2013 7:32 pm
- 3 Replies
- 13618 Views
- Last post by captain wassname
Fri Feb 22, 2013 3:00 pm
-
- Does this sound ok to you?
by AKokkinos » Thu Feb 21, 2013 8:39 pm
- 3 Replies
- 13278 Views
- Last post by captain wassname
Fri Feb 22, 2013 2:47 pm
-
- Venison ham
by culinairezaken » Thu Feb 07, 2013 10:37 am
- 3 Replies
- 13741 Views
- Last post by culinairezaken
Sun Feb 17, 2013 3:44 pm
-
- Ruhlman vs 2:1 brine method: A little help please!
by AKokkinos » Tue Feb 12, 2013 8:02 am
- 8 Replies
- 18427 Views
- Last post by wheels
Thu Feb 14, 2013 11:36 pm
-
- How do I adjust pink salt amount in a brine?
by AKokkinos » Thu Feb 14, 2013 10:43 am
- 0 Replies
- 11545 Views
- Last post by AKokkinos
Thu Feb 14, 2013 10:43 am
-
- Brine Turkey
by BlueCheese » Sun Dec 23, 2012 12:34 am
- 10 Replies
- 21369 Views
- Last post by captain wassname
Wed Jan 30, 2013 10:31 am
-
- Pastrami - Corned Beef recipies
by Vindii » Thu Nov 01, 2012 2:15 pm
- 17 Replies
- 40598 Views
- Last post by seaweasel
Sat Jan 26, 2013 11:30 am
Return to Board index
Who is online
Users browsing this forum: No registered users and 14 guests
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum