Poll: problem with Wiltshire ham receipe

Recipes and techniques using brine.

Do I:

a) dry rub the missing salt
4
100%
b) leave it
0
No votes
c) take it out and cook it now
0
No votes
d) throw it away
0
No votes
 
Total votes : 4

Poll: problem with Wiltshire ham receipe

Postby captain wassname » Fri Dec 05, 2008 1:40 pm

Hi Help.

A week ago I used Oddleys wiltshire ham cure.

This is a fairly low salt(20%) all pump cure

Ive just started to write up my notes and find that the brine I mixed only contained 15% salt
No problems with the rest as the salt was replaced with liquid.

Should I take it out of the fridge and dry rub the salt,leave it or write it off

Jim
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Postby saucisson » Fri Dec 05, 2008 2:09 pm

I vote a) :D
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby captain wassname » Fri Dec 05, 2008 2:49 pm

Thanks (Ihope) Dave

that was my inclination So how much longer should I give it. Im thinking another week rather than its due 3 days
Incidentally it looked good and smelt OK

Jim
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Postby saucisson » Fri Dec 05, 2008 2:55 pm

Another week.

Dave
Curing is not an exact science... So it's not a sin to bin.

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Postby wheels » Fri Dec 05, 2008 3:34 pm

I'm an a) man also.

Had it not have been for the fact that it's a sweet cure, I'd have said leave it. In this case, by leaving it alone you would end up with higher levels of sugar than salt.

Phil
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