Immersion curing questions

Recipes and techniques using brine.

Postby Oddley » Tue Nov 23, 2010 9:20 pm

I have just been looking over the figures for NCPauls experiment and thought I would incorporate them into the Easy Ham Recipe. So for your dissemination, delectation.. :D and discussion here it is.

i wrote:Easy Ham Recipe 1:1

Ingredients:
1 Kg Brine
1 Kg Pork

Brine Ingredients:
781g potable water
83g salt (9%) (At 6 days approx 4%) 10.7 % Salt brine concentration
12g cure# 1 (353 mg/Kg at equilibrium (At 6 days approx 150 mg/Kg))
112g coca cola
0.7g ground white pepper
0.4g bay leaves or ground bay leaf
0.5g ground cloves

Method:
Bring to the boil the water, add all the ingredients and boil for a few minutes. Allow to get cold then put in the fridge to get to 3°C, submerge the meat in the brine and put something on top, a clean plate for instance, to keep it submerged. Allow to cure for 6 days per Kg of meat weight. Take out and rinse in cold potable water. If possible allow some time for the salt etc to equalise in the meat, then cook as required.
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Postby ddmaan2 » Tue Nov 23, 2010 11:17 pm

I have just put in a bacon cure to one of Wheels specifications, so will see how that turns out. I would like to try the above recipe out so just holding back while you guys sort it out. Not being mathematically minded, maybe Wheels might be able to create a calculator to work out the formulas for different weights of meat. I wait in anticipation. 8)
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Postby Oddley » Tue Nov 23, 2010 11:32 pm

Hi ddmaan2, this recipe is sort of a proof of concept recipe, so I would like those who are experienced to comment on it, In this way I can see if there are any problems with it that I have not spotted.
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Postby wheels » Wed Nov 24, 2010 12:26 am

Oddley

My spreadsheet for NCPaul's research is showing 78% towards equilibrium at 6 days per kg.

I'm getting 3.7% salt, but 276 mg/kg nitrite for your cure. I'm assuming 5% of the cola as sugar

Phil
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Postby Oddley » Wed Nov 24, 2010 12:48 pm

Cheers wheels I'll take another look... :D
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