Ham immersion cure recipe needed

Recipes and techniques using brine.

Ham immersion cure recipe needed

Postby andyb » Thu Jan 18, 2007 6:27 pm

hi

I am looking for an immersion cure for ham using prague powder cure#1..

Can anyone help ?

and can anyoner telll me the constituents of francos cure #1

Andy
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Postby saucisson » Fri Jan 19, 2007 1:50 am

Franco's cure #1 is 5.8824% nitrite and the rest is salt. I can give you dry cure recipes easily enough, but I would like to check with Oddley before advising on immersion cures.

I use this for hams:
1 litre cider
126 gm Salt
126 gm Sugar
6 gm Saltpetre.
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Postby andyb » Fri Jan 19, 2007 9:57 am

thanks for that saucisson

Are you using water in that cure and would you scale it up litre by litre (I am probably going to need 14 litres)

Am I mistaklen in using cure#1 for immersion brining ??

I seem to remember that that is what franco uses in his basic brine mix

cheers

Andy
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Postby saucisson » Fri Jan 19, 2007 10:50 pm

Cure #1 is fine, I just didn't have any to hand. I use cider instead of water, substitute 1 litre water for the cider. Scale up as required.

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Postby andyb » Sat Jan 20, 2007 12:34 am

thanks once again..

Sorry to keep asking , but would I use the same weight of cure#1 as the saltpetre (instead of the saltpetre) and would I decrease the salt (because of the salt in the recipe ?


Andy
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Postby saucisson » Sat Jan 20, 2007 1:08 am

No, I'm not sure and that's where my knowledge is stretched :cry: I'll get back to you tomorrow if I have an answer.

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Postby andyb » Sun Jan 21, 2007 3:08 pm

Hi Saucisson..

I found this recipe elsewhere on the site

"Easy Ham Recipe

3 Gallons ice cold water
6oz salt (preferably iodine free or unrefined)
6oz cure No. 1 (same stuff Franco sells)
1 level tbsp ground white pepper
20 bayleaves or 1tbsp ground bayleaf
1 tbsp ground cloves
3oz brown sugar or replace 3 pints of the water with 3 pints coca cola (not diet) - I prefer the coke, trust me it works!!


I think it was orinally from 'spuddy' the salt and sugar quantities seem rather small to me after looking at other recipes...

what are your thoughts?

Andy
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Postby saucisson » Sun Jan 21, 2007 4:36 pm

Can you post a link to it so we can see where it came from exactly?

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Postby andyb » Sun Jan 21, 2007 6:21 pm

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Postby saucisson » Mon Jan 22, 2007 12:43 pm

Thanks Andy, you are right, it's a lot less salt. But as it's Spuddy's recipe that's good enough for me :D

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Postby andyb » Mon Jan 22, 2007 5:13 pm

Thanks Dave

I think that I will give that a go anyway..and also your wet cure (one of or pigs is coming back on thursday, so I will have two legs to deal with)

cheers

Andy
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Postby shanew » Tue Jan 30, 2007 12:39 pm

Did you make this one AndyB? how did it turn out?

Looking to make something different to the Wiltshire one.

Thanks,
Shane.
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Postby Spuddy » Tue Jan 30, 2007 5:28 pm

I think it's probably in progress Shane.
In case you missed it Andy also posted here: http://forum.sausagemaking.org/viewtopic.php?t=2612
so there could be an update there instead when they're done.
Draco dormiens nunquam titillandus.
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Postby andyb » Fri Feb 02, 2007 11:29 am

Yes its still brewing... It is looking good though.. I will post a pic as soon as its ready.

Andy
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Postby andyb » Sat Feb 10, 2007 6:15 pm

The first one is out..

This is the smallest of the 2 hams, this is half a leg weighing about four and a half kilos , the other is a whole leg at over 10 kilos ! (thats still in the brine )

Image


Image

you can imagine how it tastes !
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