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Recipes and techniques using brine.

Photos

Postby The Hooded Claw » Thu May 04, 2006 12:44 pm

Whats the easiest way to post photos (on the site not in the letterbox)
Thanks
Nigel
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Postby Rik vonTrense » Thu May 04, 2006 1:39 pm

Nigel above the write box there are several boxes marked QUOTE CODE LIST IMG URL.....

you must have a picture URL in your mouse that you have clicked on ike with "C" and "V" or in EDIT copy and paste

All you do is to hit IMG first then deposit your picture URL the close it with IMG* and when you post it will come out as the picture.

But you must reduce your pictures to 342x273 if you have taken them yourself otherwise they will be too big.

.


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Postby Franco » Thu May 04, 2006 1:55 pm

I use photobucket.com


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Postby The Hooded Claw » Thu May 04, 2006 3:58 pm

Thanks guys I'll sort it out and post some photos of my ham soon
Nigel
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Postby Josh » Fri May 05, 2006 11:16 am

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Postby The Hooded Claw » Fri May 05, 2006 4:26 pm

ok here goes I bought a piece of leg joint and put it in 5 litres of Franco's plain brine cure at a ratio of 100 grammes per litre in the fridge for 2 weeks. I pierced it through with a long skewer first

In the brine

Image

After 2 weeks

Image

I then rinsed it and put it water which I brought to the boil then changed the water brought to boil again changed it and then simmered it VERY GENTLY for 3 hours

after 3 hours simmering

Image

After simmering I put it into cold water for 1 hour then put it in the fridge overnight. Then i finally got to try out my new slicer

Image

I think I over cooked it a bit (I left the lid on the pot out of habit) and I didn't add any flavours of my own as I wanted to see what the basic taste was like and then work out what I would like to add.
All in all not too bad for a first effort it does still taste a little bit 'porkie' so I may add a bit more cure next time.
Any tips or advice welcome
Nigel
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Postby Rik vonTrense » Fri May 05, 2006 6:00 pm

Nigel....

in the past I have frequently bought a piece of smoked bacon that they sell as a roasting joint.

I put this in soak for an hour and then put it into a saucepan and bring to the boil and skim off the scum.

I then put it back in the saucepan that I filled with water and brought up to 82C I then put in the bacon and simmer it at this temperature for 60 minutes only.

Take it out and remove the skin and roll it in breadcrumbs I then squeeze it in to a saucpan just the right size for it to fit and place a plate on top with a 10lbs weight on it and leave until it it quite cold like overnight.

Then in the fridge for a few hours and cut it as required.


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Postby Oddley » Fri May 05, 2006 6:49 pm

If the joint was tasting porky, and if you were using the recommended amount of cure, then the meat was not left in cure for long enough.

A piece of that diameter can take from 14-21 days to cure properly.
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Postby aris » Fri May 05, 2006 7:09 pm

Oddley, I seem to recall you posting a brine recipe for ham using just saltpetre - but can't find it. Can you point me to it?
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Postby Oddley » Fri May 05, 2006 7:20 pm

I'm not sure if this is the one you are talking about. I hope so.

http://forum.sausagemaking.org/viewtopi ... lish+brine
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Postby The Hooded Claw » Fri May 05, 2006 9:20 pm

Thanks for all your tips guys
I have just come in from a night at a friends and decided to have a ham sandwich and I must say the extra day in the fridge has improved it no end.
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Postby aris » Fri May 05, 2006 10:48 pm

Yep - that's it - thanks.
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Postby jenny_haddow » Mon May 08, 2006 9:31 am

I've spent many hours this weekend trying to post pictures of my efforts. I'm using Flickr and have managed to cut and paste the url but it wont post as a picture, just the url line, and even that wont open. I've followed all the instructions you have posted. Any ideas?

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Postby Paul Kribs » Mon May 08, 2006 10:30 am

Jen

You say you have uploaded your pictures. You need to click the IMG button and then enter the FULL URL and then close by clicking IMG*. You need to do this for all pictures individually.
If this doesn't work just post the URL and we should still be able to access it by the hyperlink, if it's the full address.

Regards, Paul Kribs
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Postby jenny_haddow » Mon May 08, 2006 11:58 am

Thanks Paul. I've finally managed it by switching to Photobucket, it's dreadful being technically challenged!

Cheers

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