Pumped, dry rubbed ham

[saucisson]

I would like to brine pump then dry rub a 3kg boned joint for a Christmas ham but am not sure how to marry the two techniques together, any tips Oddley ,

Dave

[Oddley]

I don't know if you have seen this recipe, this is my own ham cure, the one I use quite a lot. Still experimenting with different sugars and amounts of sweetness. But this ain't a bad recipe.

I of course use a combination cure, of cure #1 and saltpetre. As you can see at the bottom of the recipe, I would expect in the final product to be 3% salt, 1.5% sugar and 600 mg/Kg of saltpetre.

Essentially all this cure does is split the curing components in two halves. So when you pump the meat with 10% it's own weight, I would expect to see in the meat 1.5% salt, 0.75% sugar, 300 mg/Kg saltpetre.

Then when I have finished pumping, I then rub on the outside of the meat in this recipe, 23 g of the dry cure. From this I would expect to see an ingoing amount of, 1.5% salt, 0.75% sugar, 300 mg/Kg saltpetre. After vac packing, and letting it sit in the fridge to equalise, the meat should contain about, 3% salt, 1.5% sugar, 600 mg/Kg of saltpetre.

Due to particle size it would be better if you can put the cure through a spice grinder or mortar and pestle, this is to ensure even distribution.

If this is not what you want, say. You must ask the right questions, and I will try to give the relevant answer...

Oddleys Ham Cure

This is a 10% pump and dry rub cure.

65.7895 %--300 g Sea Salt
32.8947 %--150 g Sugar
1.3158 %------6 g Saltpetre

Total Weight 456 g

Usage add 295 g to 1 litre of water

Boil the required amount of water add your herbs and spices then let cool. Add 295g of the above cure to every 1 litre of the water. Pump the meat at 10% eg: pump 100 g of the cure into every 1 Kg of meat. Pumping all the meat but particularly around the bones. Remember in a pork leg about 20 % is bone so take this off the meat total.

Add dry cure. Rub 23 g for every 1 Kg of meat.

We finish the cure by rubbing in 23 g of the above dry cure for every 1 Kg of meat less bone. Put in a food grade bag and store at 6� C (Top shelf of fridge) for about 14 days, this amount of time is only to allow for conversion of the nitrAte to nitrIte. Cook by your normal method.

There will be ingoing in the product about:
3 % salt
1.5 % Sugar
600 mg/Kg saltpetre

[saucisson]

If this is not what you want, say. You must ask the right questions, and I will try to give the relevant answer...

That's just what I want Oddley, thank you. Just one more, what mix of cure #1 and saltpetre would/do you use instead of the 6g saltpetre?

Dave

[Oddley]

Due to particle size it would be better if you can put the cure through a spice grinder or mortar and pestle, this is to ensure even distribution.

Oddleys Ham Cure

This is a 10% pump and dry rub cure.

60.7127 % - 276 g Salt
32.996 % - 150 g Sugar
0.6599 % - 3 g Saltpetre
5.6313 % - 25.6 g Cure #1

Total weight 454.6

Usage add 294 g to 1 litre of water

Boil the required amount of water add your herbs and spices then let cool. Add 294 g of the above cure to every 1 litre of the water. Pump the meat at 10 % eg: pump 100 g of the cure into every 1 Kg of meat. Covering all the meat but particularly around the bones. Remember in a pork leg about 20 % is bone so take this off the meat total.

For dry cure. Rub 23 g for every 1 Kg of meat.

We finish the cure by rubbing in 23 g of the above dry cure for every 1 Kg of meat less bone. Put in a food grade bag and store at 6� C (Top shelf of fridge) for about 9 days. Cook by your normal method.

There will be ingoing in the product about:
3 % salt
1.5 % Sugar
302 mg/Kg saltpetre
152 mg/Kg NitrIte

[saucisson]

Brilliant, thanks a lot,

Dave

[clivmar]

I have just finished curing my Xmas ham using Oddleys pump and dry rub cure. I normally use a brine immersion cure. Been itching to try out Oddleys recipe for ages. It�s a 2.5 Kg boned Pork leg. As can be seen from the pic it�s turned out beautiful and tastes even better. Will it last to Xmas?

[img][img]http://img47.imageshack.us/img47/7430/ss101878768x576qj9.th.jpg[/img]
[/img]

[petertr]

I of course use a combination cure, of cure #1 and saltpetre.

Was there meant to be some cure #1 in the ingredients?

[saucisson]

Yep

I asked for a cure without specifying the cures I wanted to use and he gave me a saltpetre one. I then asked for one with cure #1 in it and:

Oddleys Ham Cure

This is a 10% pump and dry rub cure.

60.7127 % - 276 g Salt
32.996 % - 150 g Sugar
0.6599 % - 3 g Saltpetre
5.6313 % - 25.6 g Cure #1

can be read a few posts behind this one...

[clivmar]

How long will saltpetre last? I asked a local butcher if he would sell me some saltpetre, he said he hadn�t used saltpetre for years but he still had a packet unopened and I could have some for a contribution in the charity box. He gave me a small tub full.

I�ve made Bacon and Ham using Oddley�s dry rub recipe and they tasted lovely. Both the bacon and ham were a nice pink colour. The saltpetre must be a few years old. Will there be any health problems if it�s out of date.

[Buckskin]

I would think as long as it stays dry it would keep indefinately.

[clivmar]

Question for Oddley. I have used your Dry Rub Ham and Bacon cure recipes for a while and having excellent results. Thanks for the recipes. The question is how long to leave the pork to cure. You recommend 14 days. As I normally cure about 2 Kg ham and 1Kg bacon at a time. Will 1 day for every �� + 2 Days be ok, same as Franco�s cure.

Clive

[Oddley]

Hi clivmar,

The reason for the fourteen days, is to allow some of the saltpetre to convert to potassium nitrite, If you take it out earlier you might as well not have bothered with the saltpetre. I use saltpetre because it gives a taste of it's own, the ham is not the same without it.

[clivmar]

Thanks Oddley,

14 Days it is then.

many thanks

Clive

[Hampshire Jack]

hi is instacure 1 and 2 the same as cure 1and 2 thanks jack

[wheels]

Jack
The simple answer to that is Yes. Except that the cure #1 and #2 sold by the site owner have slightly less %'s of curing salts from the norm. So you will need slightly less Instacure than the cure in the recipe.

Oddley posts the conversion of 'Our' Cure #1 to US Cure #1 (Instacure) here:

http://forum.sausagemaking.org/viewtopic.php?p=8294&highlight=converting+francos+cures#8294

As you want to do the reverse, I assume you divide by the figures he gives rather than multiply by them.

NB Oddley wrote this in the context of converting a Len Poli (US) recipe to one using Franco's (he supplies us in the UK). Taken out of context, it can read the opposite to the information I have posted. Your cure is stronger than ours - so you need less of your's than ours. Oddley's examples clearly show this.

Hope this helps.
Phil