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Ham Cures
Posted:
Thu Oct 22, 2009 8:00 amby dylan
Hi,
Has any one got a recipe for curing a leg of ham. (If I start now will it be done for Christmas).
best regards,
Dylan
Posted:
Thu Oct 22, 2009 8:18 amby saucisson
What sort of ham did you want Dylan?
Dave
Posted:
Thu Oct 22, 2009 1:40 pmby dylan
I was thinking of a basic cure that I could use on a leg. When cured the leg would them be smoked. I'm thinking of a Christmassy type ham rather than an air cured Serrano/Parma type.
Posted:
Thu Oct 22, 2009 2:55 pmby saucisson
This would be the best place to start:
http://forum.sausagemaking.org/viewtopi ... 1316#41316
If you don't fancy getting an injector for pumping, let me know and I'll recommend a simple dunking recipe of Spuddy's.
Dave
Posted:
Fri Oct 23, 2009 7:42 amby dylan
Thanks for the advice, Saucisson.
Given my skill (or lack of) with a calculator, that converter looks really handy.
Could you direct me to the dunking recipe too.
best regards,
Dylan
Posted:
Fri Oct 23, 2009 4:10 pmby saucisson
Posted:
Sun Oct 25, 2009 1:47 pmby dave zac
Is there a calculator (recipe) equivalent
to this that uses just cure 1? I have a hard time finding saltpeter and I have cure 1.
Dave
Posted:
Sun Oct 25, 2009 2:16 pmby wheels
Dave
You can use the calculator for 'saltpetre and cure #1' but leave out the saltpetre.
Phil
Posted:
Tue Oct 27, 2009 4:37 pmby dylan
THanks for the advice. I'll give it a go.
ham cure
Posted:
Sat Nov 14, 2009 3:59 pmby realcoolchris
A few questions:
Does this produce a ham suitable for smoking? And if so, how long does it need to be smoked for? Assume around 4Kg weight. With the fat on or removed?
14 days seems short compared to curing bacon. Is this because the injected brine helps cure from the inside?