beery bacon chops and ham update,

Recipes and techniques using brine.

beery bacon chops and ham update,

Postby captain wassname » Mon May 13, 2013 8:49 am

I had about a kilo of loin which I experimented with to cure with beer.
Very simple recipe.
I rubbed the loin with 15 gms salt,2.5 gms cure #1 and 10gms sugar
Then injected 100 gms of this

which had 2 crushed peppercorns added for 12 hours

wrapped it in clingfilm and put in the fridge for 14 days.


I fried the chop on a very low gas and thought it to be my best chop yet.

put the rest in a bag placed in a slow cooker and cooked to an IT of 65 C


sliced thin cos OH likes it like that but mine was sliced thick to make proper sandwiches
Its a nice ham and I will certainly try a lump of leg'
I did notice that when i first took it out of the slow cooker it tasted saltier than it did when it cooled
now merely fat
captain wassname
Registered Member
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria

Return to Brine cured meats

Who is online

Users browsing this forum: No registered users and 3 guests