Curing on the bone

[wheels]

Jim

As both treacle and sugar are soluble it won't affect the brine calcs other than the 'level' of sugar. Salt and nitrate/nitrite will remain the same.

Phil

[captain wassname]

Phil It wont effect the levels of nitrate/nitrite or salt as the weight of treacle is included in Oddleys calculations.But when you are calculating the 10% brine concerntration there is the extra 30% or so of water in the treacle not included i.e. treacle is just another soluable whereas only 70% is soluable and the rest is water meaning that the liquid content is beer+water+water in treacle which means you would need slightly more salt to obtain a 10% brone solution.
Hope this makes sense.

Jim

[wheels]

Jim

You are correct.

Phil

[captain wassname]

Thanks Phil Icant find my source but It said thre were 3 ingredients in tracle sugar+???+water. sugar is 65or more%and protiene is1 or 2% so I concluded that water was about 30%.Im fairly sure it was an Australian site.

Jim.

[saucisson]

Sounds good to me, my tin of treacle is 64% carbohydrate and 1.7% protein and approx 2.5% minerals.

Dave

[wheels]

Jim

Just my personal opinion but I wouldn't worry unduly about the brine concentration as (unlike the previous onediscussed) this brine contains Nitrite which should give virtually immediate protection to the meat (certainly within 24 hours).

Phil

[captain wassname]

for anybody interested inusing the Suffolk treacle and beer cure to half equilibrium I have woked out a cure which is really Oddleys 2-1 equilibrium adjusted to a1-1 and cured to half equilibrium I PERSONALLY WOULD NOT USE THIS CURE ON ANYTHING SHORT OF 3.5 kgs.

69.48% water
7.75% beer
7.98% salt
9.9% treacle
3.5% soft brown sugar.
1.02% cure#1 (5.88% nitrite)
0.12% salt petre
0.25% pepper

Total salt is 8.94% Liquid as about 8.03% (depending on water in treacle)
at eqilibrium there will be 300 ppm nitrite and 600 ppm nitrate salt will be 4.47% Hopefully half this at 50% equilibrium.

As Oddley said place in fridge for 5 days per kilo of meat.
Maybe somebody would be kind enough to check my figures
I dont know what anyone thinks about lowering the nitrite levels I was concerned about getting to 120ppm.

Jim

Oops forgot to say use equal amounts of brine and meat.

[kds]

You can follow the process of making the Christmas hams on the new blog at http://emmettsofpeasenhall.blogspot.com We won't be giving away all the secrets but you'll get to know Emmett's a bit better.

All best

Emmett's of Peasenhall

[PepperPig]

Good to see that some of the professionals take note of this forum!

1600+ forum members. Probably too many for any free samples!!??

[saucisson]

Nice of you to stop by kds ! Welcome to the forum. I'm sure we'll be following your blog with interest.

Dave

[Chuckwagon]

Hey Hey kds...
Nice blog. Most interesting. I'm in the intermountain western U.S. where we raise cattle... although we always call them "cows". Shucks, half are actually steers! All cowhands are interested in PORK and especially ham and bacon because staring at bovines all day can get a little tiresome. Anyway, its great to see you on the board!
Best wishes, Chuckwagon

[wheels]

The Rick Stein video on the Emmetts website is also interesting.

http://www.emmettsham.co.uk/

Phil

[beardedwonder5]

Hey Chuckwagon, do you cure your coyote on the bone? Makes a change from unhung range-slaughtered beef, ehh?

[Chuckwagon]

Ho Ho Ho Beard man,
What we actually do when we get tired of range beef is send out for Chinese. They usually have to fly it in and last time they brought us... beef. So we bagged it all and shot a buzzard flying overhead.
Best wishes, Chuckwagon