Brining praque powder #1

Recipes and techniques using brine.

Brining praque powder #1

Postby Mercedes » Wed Apr 11, 2012 4:26 am

Hi there, I want to have a go at making curing ham, I have some
Uk praque powder #1 and it states to use 2.5g per kilo of meat. If I am brining the meat do you use the same amount of cure? Confusing as I see recipes stating a lot higher amounts ie; 32g is this right when brining, do not want to poison myself using tooo much! Clarification would be most appreciated on this matter, tq
Mercedes
Newly Registered
 
Posts: 2
Joined: Wed Apr 11, 2012 4:13 am
Location: Malaysia

Postby NCPaul » Wed Apr 11, 2012 11:18 am

Welcome to the forum. :D The usage of 2.5 g of cure #1 per kilo of meat is for dry cured products. For brine cured meat the usage amount will be different. If you want to cure a ham, you might want to consider a combination cure with the cure, salt and sugar injected and additional salt and sugar dry rubbed on the outside. You would need a meat syringe to do this.
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Brining praque #1

Postby Mercedes » Wed Apr 11, 2012 4:00 pm

Many thanks , for explanation and will be sourcing a recipe to brine my first attempt on curing ham, regards
Mercedes
Newly Registered
 
Posts: 2
Joined: Wed Apr 11, 2012 4:13 am
Location: Malaysia

Postby wheels » Wed Apr 11, 2012 5:41 pm

Hi, Welcome. :D

The top two hams on this page are brine cured:

http://www.localfoodheroes.co.uk/?p=cooked-cured-meat

Although they use specific beer/cider you can replace these with a liquid of choice (even water).

Hope this helps.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby captain wassname » Wed Apr 11, 2012 7:07 pm

just my opinion but a combination cure (pump and rub) would be more reliable
When I say more reliable I mean that you have a great degree of certainty how much salt,sugar and nitrite goes in.
It should all be in FAQ

Jim
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria

Postby wheels » Wed Apr 11, 2012 7:18 pm

I agree.

Phil :D :D
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Oddwookiee » Wed Apr 11, 2012 11:12 pm

In my experience, I'd absolutely recommend pumping. A surface rub just won't penetrate all the way unless you're willing to wait a loooooong time and burn up a lot of curing salt.
Oddwookiee
Registered Member
 
Posts: 255
Joined: Tue Apr 10, 2012 7:32 pm
Location: Oregon City, OR, US

Postby captain wassname » Thu Apr 12, 2012 9:49 am

The point of a pump and rub is that as the brine ingredients are halved there is no chance that you ending up with a saturated solution and it only takes 10 days In fact DiggingDogFarm does his in 5 days.

Jim
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria


Return to Brine cured meats

Who is online

Users browsing this forum: No registered users and 4 guests