Recipes and techniques using brine.
-
- Cure 1 question
by Davea » Thu Dec 12, 2019 7:35 am
- 4 Replies
- 46947 Views
- Last post by Davea
Mon Dec 16, 2019 4:51 pm
-
- Brining with a vacuum tumbler
by wkw » Fri Nov 08, 2019 1:11 pm
- 4 Replies
- 12290 Views
- Last post by wkw
Mon Nov 11, 2019 1:22 pm
-
- Salt beef curing time?
by Jimuk79 » Fri Feb 08, 2019 10:35 am
- 3 Replies
- 15057 Views
- Last post by wheels
Sat Feb 09, 2019 11:36 pm
-
- 6% pump and rub.
by captain wassname » Wed Apr 04, 2012 2:07 pm
- 48 Replies
- 94013 Views
- Last post by Odin
Tue Feb 13, 2018 12:54 am
-
- Storing Pauline's Ham
by SteveW » Fri Dec 29, 2017 3:36 pm
- 2 Replies
- 11721 Views
- Last post by SteveW
Fri Jan 26, 2018 9:41 am
-
- Cooking Paulines Ham
by SteveW » Mon Aug 07, 2017 10:03 am
- 4 Replies
- 14300 Views
- Last post by wheels
Wed Aug 09, 2017 9:39 pm
-
- Brining Ham
by Clairssausages » Sat Feb 18, 2017 5:10 am
- 17 Replies
- 32301 Views
- Last post by Clairssausages
Thu Apr 27, 2017 2:51 am
-
- Cured Hocks and Chops
by ComradeQ » Sun Feb 19, 2017 3:24 pm
- 22 Replies
- 35908 Views
- Last post by NCPaul
Mon Mar 13, 2017 10:29 am
-
- First ever Ham
by fusion555 » Tue Jan 31, 2017 6:34 pm
- 7 Replies
- 15539 Views
- Last post by wheels
Wed Feb 01, 2017 7:17 pm
-
- Salt Beef Recipe (Guardian Newspaper)
by DPG » Fri Mar 04, 2016 12:55 pm
- 11 Replies
- 23651 Views
- Last post by DPG
Thu Nov 17, 2016 10:32 am
-
- Separate brisket point and flat to cure?
by johngaltsmotor » Tue Aug 16, 2016 12:11 pm
- 8 Replies
- 18668 Views
- Last post by johngaltsmotor
Thu Sep 08, 2016 11:55 am
-
- Brine for hocks
by j-two » Mon Jul 04, 2016 8:05 pm
- 0 Replies
- 11281 Views
- Last post by j-two
Mon Jul 04, 2016 8:05 pm
-
- HELP! Salt Beef using 4001 All Purpose Curing Salt
by Carohep » Sun May 01, 2016 8:29 am
- 3 Replies
- 14562 Views
- Last post by NCPaul
Mon May 02, 2016 2:02 pm
-
- how much brine cure
by robr » Sun Feb 21, 2016 7:47 am
- 2 Replies
- 12881 Views
- Last post by wheels
Sun Feb 21, 2016 7:35 pm
-
- Success with Pauline's Ham
by crispybaconpls » Thu May 15, 2014 6:34 am
- 9 Replies
- 22033 Views
- Last post by crispybaconpls
Sat Jan 02, 2016 9:47 pm
-
- Brining Ribs Before Smoking
by vanessap » Tue Sep 22, 2015 11:45 pm
- 11 Replies
- 26205 Views
- Last post by wheels
Wed Dec 09, 2015 9:01 pm
-
- After curing?
by porkpie » Fri Dec 04, 2015 9:38 am
- 1 Replies
- 11968 Views
- Last post by wheels
Fri Dec 04, 2015 4:23 pm
-
- HELP!
by welsh wizard » Sun Oct 18, 2015 1:40 pm
- 2 Replies
- 12930 Views
- Last post by onewheeler
Mon Oct 19, 2015 2:00 pm
-
- Brining or Dry Curing Chicken Livers
by vanessap » Tue Sep 22, 2015 11:56 pm
- 7 Replies
- 17229 Views
- Last post by wheels
Sun Sep 27, 2015 12:15 am
-
- Does this brine recipe look right?
by RidleyRumpus » Mon Aug 24, 2015 6:17 pm
- 14 Replies
- 24821 Views
- Last post by wheels
Wed Aug 26, 2015 1:19 pm
-
- Dry cured corned beef.
by Salmo » Tue Nov 25, 2014 11:19 am
- 6 Replies
- 19566 Views
- Last post by wheels
Tue Dec 09, 2014 2:20 pm
-
- 2 loins 1 tub!
by senorkevin » Wed Nov 12, 2014 6:15 pm
- 25 Replies
- 46637 Views
- Last post by senorkevin
Thu Dec 04, 2014 11:20 pm
-
- Hard & dry small hams - whats gone wrong?
by floppybackend » Wed Sep 10, 2014 2:52 pm
- 3 Replies
- 14690 Views
- Last post by DanMcG
Thu Sep 11, 2014 7:18 am
-
- Pepper Crusted Ham
by johnnycurewell » Sat May 31, 2014 4:07 pm
- 9 Replies
- 19995 Views
- Last post by johnnycurewell
Thu Jun 05, 2014 4:58 am
-
- Beginner's Injection Brine Calculator question.
by senorkevin » Wed May 21, 2014 5:46 pm
- 11 Replies
- 23339 Views
- Last post by johngaltsmotor
Tue Jun 03, 2014 4:28 pm
-
- Brine tester
by senorkevin » Thu May 01, 2014 2:19 pm
- 5 Replies
- 16442 Views
- Last post by Tasso
Fri May 02, 2014 2:49 am
-
- Have I just ruined my first ham?
by crispybaconpls » Mon Mar 24, 2014 7:06 am
- 8 Replies
- 20542 Views
- Last post by crispybaconpls
Wed Mar 26, 2014 12:35 am
-
- Corned Beef Calculator?
by johnnycurewell » Sat Feb 15, 2014 7:54 am
- 18 Replies
- 40725 Views
- Last post by GailM1
Mon Feb 24, 2014 3:31 pm
-
- Brines, wet cure, ppt nitrite calculations pls..help...
by GiannisK » Tue Jan 21, 2014 12:57 pm
- 13 Replies
- 26396 Views
- Last post by wheels
Mon Feb 17, 2014 10:16 pm
-
- Cooking My Cured Ham?
by johnnycurewell » Wed Jan 08, 2014 7:25 pm
- 13 Replies
- 24117 Views
- Last post by wheels
Mon Jan 13, 2014 3:37 pm
-
- The Perfect Ham?
by ComradeQ » Mon Oct 21, 2013 2:17 pm
- 31 Replies
- 61158 Views
- Last post by Ruralidle
Sun Jan 05, 2014 9:17 pm
-
- Saltpetre Combination Cured Ham Color
by Chris Ritchie » Fri Dec 27, 2013 8:34 pm
- 11 Replies
- 22624 Views
- Last post by Chris Ritchie
Wed Jan 01, 2014 6:47 pm
-
- Brown Fur!
by EndUser » Sun Oct 20, 2013 12:46 pm
- 1 Replies
- 13180 Views
- Last post by wheels
Thu Oct 31, 2013 9:45 pm
-
- freeze cured hams or freeze raw meat and cure later?
by Chris Ritchie » Sat Oct 12, 2013 6:31 pm
- 3 Replies
- 14307 Views
- Last post by Chris Ritchie
Mon Oct 28, 2013 9:57 pm
-
- Curing Large Hams (6kg-9kg)
by Chris Ritchie » Sat Oct 12, 2013 6:26 pm
- 10 Replies
- 23995 Views
- Last post by NCPaul
Mon Oct 21, 2013 3:48 pm
-
- Pumped, dry rubbed ham
by saucisson » Thu Nov 22, 2007 2:43 pm
- 73 Replies
- 154618 Views
- Last post by Chris Ritchie
Sat Oct 12, 2013 7:38 pm
-
- In Search Of An Authentic Recipe: Wiltshire Cured Bacon
by Dazzlin » Sat Jun 29, 2013 4:56 am
- 36 Replies
- 73709 Views
- Last post by wheels
Fri Sep 13, 2013 4:12 pm
-
- wilshire type cured ham.need a bit of advice.
by captain wassname » Tue Jul 09, 2013 3:27 pm
- 7 Replies
- 18067 Views
- Last post by wheels
Wed Jul 10, 2013 7:42 pm
-
- Injecting brine
by onewheeler » Wed Mar 27, 2013 1:03 pm
- 16 Replies
- 40473 Views
- Last post by Divey
Tue May 28, 2013 10:34 pm
-
- Corned silverside on special
by crustyo44 » Mon May 27, 2013 8:45 am
- 2 Replies
- 13547 Views
- Last post by crustyo44
Mon May 27, 2013 8:41 pm
-
- beery ham.
by captain wassname » Sun Apr 28, 2013 11:24 am
- 32 Replies
- 58820 Views
- Last post by captain wassname
Fri May 17, 2013 3:55 pm
-
- beery bacon chops and ham update,
by captain wassname » Mon May 13, 2013 8:49 am
- 0 Replies
- 12496 Views
- Last post by captain wassname
Mon May 13, 2013 8:49 am
-
- Brine cure
by tomwal » Fri Nov 23, 2012 12:42 pm
- 34 Replies
- 61146 Views
- Last post by sundodger
Sun Feb 24, 2013 1:42 pm
-
- What is your preferred curing method?
by AKokkinos » Mon Feb 18, 2013 7:32 pm
- 3 Replies
- 14760 Views
- Last post by captain wassname
Fri Feb 22, 2013 3:00 pm
-
- Does this sound ok to you?
by AKokkinos » Thu Feb 21, 2013 8:39 pm
- 3 Replies
- 14325 Views
- Last post by captain wassname
Fri Feb 22, 2013 2:47 pm
-
- Venison ham
by culinairezaken » Thu Feb 07, 2013 10:37 am
- 3 Replies
- 14899 Views
- Last post by culinairezaken
Sun Feb 17, 2013 3:44 pm
-
- Ruhlman vs 2:1 brine method: A little help please!
by AKokkinos » Tue Feb 12, 2013 8:02 am
- 8 Replies
- 20199 Views
- Last post by wheels
Thu Feb 14, 2013 11:36 pm
-
- How do I adjust pink salt amount in a brine?
by AKokkinos » Thu Feb 14, 2013 10:43 am
- 0 Replies
- 12466 Views
- Last post by AKokkinos
Thu Feb 14, 2013 10:43 am
-
- Brine Turkey
by BlueCheese » Sun Dec 23, 2012 12:34 am
- 10 Replies
- 23865 Views
- Last post by captain wassname
Wed Jan 30, 2013 10:31 am
-
- Pastrami - Corned Beef recipies
by Vindii » Thu Nov 01, 2012 2:15 pm
- 17 Replies
- 43853 Views
- Last post by seaweasel
Sat Jan 26, 2013 11:30 am
Return to Board index
Who is online
Users browsing this forum: No registered users and 9 guests
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum