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by **dylan** » Thu Oct 22, 2009 8:00 am

Hi,

Has any one got a recipe for curing a leg of ham. (If I start now will it be done for Christmas).

best regards,

Dylan

by **saucisson** » Thu Oct 22, 2009 8:18 am

What sort of ham did you want Dylan?

Dave

by **dylan** » Thu Oct 22, 2009 1:40 pm

I was thinking of a basic cure that I could use on a leg. When cured the leg would them be smoked. I'm thinking of a Christmassy type ham rather than an air cured Serrano/Parma type.

by **saucisson** » Thu Oct 22, 2009 2:55 pm

This would be the best place to start:

http://forum.sausagemaking.org/viewtopi ... 1316#41316

If you don't fancy getting an injector for pumping, let me know and I'll recommend a simple dunking recipe of Spuddy's.

Dave

by **dylan** » Fri Oct 23, 2009 7:42 am

Thanks for the advice, Saucisson.

Given my skill (or lack of) with a calculator, that converter looks really handy.

Could you direct me to the dunking recipe too.

best regards,

Dylan

by **saucisson** » Fri Oct 23, 2009 4:10 pm

There you go:

http://forum.sausagemaking.org/viewtopi ... r&start=15

Dave

by **dave zac** » Sun Oct 25, 2009 1:47 pm

Is there a calculator (recipe) equivalent to this that uses just cure 1? I have a hard time finding saltpeter and I have cure 1.

Dave

by **wheels** » Sun Oct 25, 2009 2:16 pm

Dave

You can use the calculator for 'saltpetre and cure #1' but leave out the saltpetre.

Phil

by **dylan** » Tue Oct 27, 2009 4:37 pm

THanks for the advice. I'll give it a go.

by **realcoolchris** » Sat Nov 14, 2009 3:59 pm

A few questions:

Does this produce a ham suitable for smoking? And if so, how long does it need to be smoked for? Assume around 4Kg weight. With the fat on or removed?

14 days seems short compared to curing bacon. Is this because the injected brine helps cure from the inside?

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