Ham immersion cure recipe needed

[andyb]

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

[saucisson]

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.

[andyb]

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

[saucisson]

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.

Dave

[andyb]

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

[saucisson]

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

Dave

[andyb]

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

[saucisson]

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

Dave

[andyb]

http://forum.sausagemaking.org/viewtopic.php?t=207&postdays=0&postorder=asc&highlight=prague+powder&start=15

[saucisson]

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

Dave

[andyb]

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

[shanew]

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

Looking to make something different to the Wiltshire one.

Thanks,
Shane.

[Spuddy]

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.

[andyb]

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

Andy

[andyb]

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 )






you can imagine how it tastes !