Cooking Hams

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Postby Ruralidle » Thu Jan 03, 2013 6:01 pm

So, Robert, is it better to make up your own cure from Cure #1 or 2 and salt etc if you want a lower salt content then? I use separate cure #1, salt & sugar to make up my bacon cure as I don't particularly like salty bacon.
Last edited by Ruralidle on Thu Jan 03, 2013 6:16 pm, edited 1 time in total.
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Postby wheels » Thu Jan 03, 2013 6:03 pm

Robert, current EU maximum ingoing levels are only 150ppm and I think that Australia's are only 125ppm. I can assure you that ham can be made at the EU level that tastes of ham!

You've highlighted a problem that you can get with 'All purpose curing salt', in that the salt and nitrite level is inextricably linked.

Phil
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Postby DanMcG » Thu Jan 03, 2013 8:31 pm

thanks for your input guys. I'm a little discouraged with the end result to say the least.
One thing I need to do is check my thermo. Never had a reason to doubt it and I do check it often. would a under cooked ham taste like pork?

It had the color of ham when finished although a little pale compared to a commercial joint. and I did fry a slice and it did take on a decent color but the flavor wasn't there. In fact it was not a good flavor, only thing I could think of while smelling and tasting it was, maybe the meat was bad. But I don't believe that would effect the cure.
Any other thought's on the subject? anyone?
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Postby DanMcG » Thu Jan 03, 2013 8:51 pm

Ok it wasn't the thermo or cooking temp. Just checked it in boiling water, was off a little but not enough to make a difference.

Boiling water @374 ft above sea level my thermometer read 214°f or 101.1°c

Scratch the under cooked idea :?
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Postby wheels » Thu Jan 03, 2013 9:09 pm

Dan, cures are difficult, was it a low salt one?

I know with my bacon cure I've been told both that it's too salty and also that it's not salty enough! Likewise my ham cures.

It may be that you just like things a bit saltier?

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Postby DanMcG » Thu Jan 03, 2013 9:24 pm

Thanks Phil but I'm a little salt sensitive, which is one of the reasons I made up my own. I wanted 1.5% salt with the curing salt included. The last joint I made was 2% and I couldn't eat it.


Here what I did.

meat block 5200g

8% injection brine, 1000 grams brine 1.3% salt 1% sugar, 140 ppm nitrite
water 742g
salt 130g
sugar 100g
Cure #1 28g
total 1000g

Note that this is recipe for a kg but I mixed up 4kg so I'd have enough for the cover pickle


cure
28x.0625x.08x 1,000,000=140ppm
1000

Pumped this brine with 8% of meat blocks weight or 416g covered in same brine for 13 days, removed and weighed it and weight was still the same, (+8% and 4 grams)
rinsed it, let set in frig to dry for 1.5 days and used your method of cooking it.
the meat had ham color but first slice tasted odd then sliced it open and it had a real roast pork smell but not in a pleasant way.
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Postby wheels » Thu Jan 03, 2013 9:35 pm

The figures add up, albeit very low salt.

I'm at a loss - just a long shot, was it offensively porky? More porky than normal pork? I'm just thinking boar taint - as a very long shot though - almost so long as to be out of sight!

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Postby DanMcG » Thu Jan 03, 2013 9:47 pm

Interesting Phil, I have never heard of that before. the joint smelled fine till I slice off a piece and I noticed an off odor, then when I cut it in two to was bad enough smell that I didn't eat anymore and placed it in bags and tossed it out side.
Side note it had no off smell when it went into the cure or after I removed it.

I'll see if save a pic or two
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Postby DiggingDogFarm » Thu Jan 03, 2013 10:34 pm

What a bummer!
Sounds like it spoiled.

:(

~Martin
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Postby DanMcG » Thu Jan 03, 2013 11:05 pm

Maybe Martin :( .Or on it's way to Spoilville, but never tasted one so can't say for sure.

I just realized that I sort of hijacked this thread about cooking hams, which was not my intent.
Since I still would like some good ham, I'll probably pick up a store bought ham and use Roberts method again, his method work exactly like he said it would and it did end up tender and juicy. Thanks for the lesson Robert!
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Postby NCPaul » Fri Jan 04, 2013 2:44 am

It may be that the brine spoiled? With a low salt content, maybe an injection and a dry cure combination. Did you boil the brine cure? I'm sorry for your loss. :(
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Hams

Postby hiram1296 » Thu Jan 10, 2013 3:39 pm

Hi, to cook hams with minimum weight loss and maximum flavor, you have to cook them in a naylofan bag, with as much air removed as poss, in water at 82c, this seem extremely low but it works. we cooked them for 30 mins a pound plus 2 hours, this was for the heating up of the water from cold, our ham cooker held 8 large gammons hence the 2 hours heating up time to 82c

Regards Brian
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