wiltshirebrine cure

Recipes and techniques using brine.

wiltshirebrine cure

Postby tinca » Tue Oct 06, 2009 11:19 am

Im doing a 1kg of belly pork in the wiltshire brine cure brought from this site , yet i have no idea how long i should cure it for, its around 1in thick, the cure didnt have any instructions regarding the lenth of time, so can some one give me a clue :oops: its on its 3rd day now :wink: Cheers Gaz
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Postby saucisson » Tue Oct 06, 2009 3:13 pm

Wiltshire Ham Cure.

Joints up to 5kg need 7 - 10 days and over that weight they need 2 -3 weeks.


HTH

Dave
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Postby tinca » Tue Oct 06, 2009 3:34 pm

saucisson wrote:Wiltshire Ham Cure.

Joints up to 5kg need 7 - 10 days and over that weight they need 2 -3 weeks.


HTH

Dave


I Fank noo Dave
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Postby tinca » Wed Oct 07, 2009 1:00 am

just one other thing , can i fry the meat after or do i have to boil it/ simmer in water :?: and cook it that way :D
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Postby saucisson » Wed Oct 07, 2009 9:36 am

You should be able to slice it and fry as gammon steaks, or roast it as a whole joint, if you don't want to simmer/boil it.

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Postby captain wassname » Wed Oct 07, 2009 7:49 pm

Gaz; As you are curing 1 kg.of belly I take it you want to use it as bacon In which case just slice and fry.
The cure you are using is a ham cure but it will make no difference if you fry it as bacon.

Jim
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Postby saucisson » Thu Oct 08, 2009 1:14 pm

Thanks for pointing that out, Jim I completely missed it (shoots self :oops: ))

As Jim says, you have made wet cured bacon :)

Dave
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Postby tinca » Fri Oct 09, 2009 8:09 am

Thanks people, just was worried about the curing as ive seen other say not to fry with brined meat :D
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Postby saucisson » Fri Oct 09, 2009 10:46 am

That's usually if it's an old fashioned brine with a ton of saltpetre in it...

Dave
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Great hams, from little acorns grow...
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Postby tinca » Sun Oct 11, 2009 4:34 am

saucisson wrote:That's usually if it's an old fashioned brine with a ton of saltpetre in it...

Dave


thanks dave :D
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Postby tinca » Thu Oct 15, 2009 11:48 pm

I brined it for 12 days all in all but 2 days before the end added a few squirts of smoke liquid and was supprised as to how much it penetrated, in the end i decided to simmer it for around an hour then half an hour in the oven, it had a nice smokey flavour but not salty, not bad its all gone now :lol: Gaz
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Postby dbairduk » Tue Nov 10, 2009 12:31 pm

how much cure do you get in each of the sized packs? i.e how much meat will a small pack of the cure do?
--------

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Postby tinca » Mon Nov 30, 2009 4:54 pm

dbairduk wrote:how much cure do you get in each of the sized packs? i.e how much meat will a small pack of the cure do?



ERE havnt really taken any notice , but its a 100gr to a litre of water you should get 4-6 ltrs worth, chances are its a 500gr pack so would work out 5ltr :lol: :lol:
Unfortunatly ive vac packed the last bit of cure so i cant tell if it has a weight on the label , and its the small pack that i have :D Gaz
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Postby Ianinfrance » Mon Nov 30, 2009 5:24 pm

dbairduk wrote:how much cure do you get in each of the sized packs? i.e how much meat will a small pack of the cure do?
I suggest you use the link on the Sausagemaking.org website and ask them!

try:- sales@sausagemaking.org

That's what I've done when I've got questions to ask the shop!
All the best - Ian
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