about the combination way of cure

[warston]

i decided to cure 2 hams
1 of them by using this way: http://forum.sausagemaking.org/viewtopic.php?t=4899
i just wanna ask if my piece weight is 3-5 KG , would the curing days be 14 days ? in other words, does the period of curing change according to the cut size or no ?

another question : can we simmer the ham (after curing it) with bear ? i saw that there were options of coca cola and cider ... any other liquids ? like bear or fruit juices ?

thanks

[captain wassname]

Hi Roger what you need to do is the same as you did before

http://forum.sausagemaking.org/viewtopi ... sc&start=0

Did you mean 3 and a half kilos?
In which case 14 days would be good.
my figures are a bit different to Phils but this is because I favour a smaller pump and with just nitrite I believe it better to inject all the nitrite though with a larger piece of meat it should be OK to split the nitrate.
That is to say half injected and half rubbed.

Jim

[captain wassname]

Sorry roger.
About cooking I have simmered in beer and cider and also used both as the liquid in my brine rather than use them as a cooking medium.
Either work you should try both.

Jim

[wheels]

...my figures are a bit different to Phils but this is because I favour a smaller pump and with just nitrite I believe it better to inject all the nitrite though with a larger piece of meat it should be OK to split the nitrate.
That is to say half injected and half rubbed.

Jim

Not mine Jim, I'm not that clever! The combination cure was one of Oddley's.

Phil

[warston]

thanks a lot Jim ! actually this time it's not loin but pork shoulder cut of 4 KG approximately .

so there is bone about 15-20% of it .

i love to do it pump way as u said , so i would like to do it without immersion.

that's why i followed the calculator to find out my figures as attached.

so would it be appropriate to follow the guide and cure it in 14 days , then 2 days to equalize then cook the piece in beer and apple juice( because can't find cider) and then smoke it ?

* in case i would like to add Ascorbic .. would that be ok ? and any idea how much ?

thanks guys

[captain wassname]

treat the shoulder exactly the same as the loin.
You dont really need the nitrate but Ill work out a cure to use it but it can just be left out
You have 3200 gms of meat
You need for a 6% injection.
192 gms of brine. made up of 0.25 gms nitrite
0.25 gms nitrate
32.0 gms salt
16.0 gms sugar
0.2 gms sodium ascorbate
144 gms liquid.

you then need 0.25 gms each nitrate and nitrite 32 gms salt,16 gms sugar and 0.2 gms sodium ascorbate to rub into the meat.

You need to take care that you inject some of the brine in next to the bone and be sure you rub in well around the bone

You need to cure for 14 days plus 2 if using nitrate.
If you leave out the nitrate then 7 days should be good.
As I mentioned these figures are a bit different from Oddleys original as we are using a 6% pump and we like to use less nitrate these days.

Jin

[warston]

Jim thank u very much ! but i'm afraid that i mentioned 3855 meat weight not 3200 .. will ur figures change ? thanks

[captain wassname]

you said 3855 less 17.5% for bone or did I missunderstand.
Its OK to scale this
Post back if not clear

Jim

[warston]

you said 3855 less 17.5% for bone or did I missunderstand.
Its OK to scale this
Post back if not clear

Jim

oh .. my bad .. sorry for that

thanks a lot for the explanation of the way to do it !

just small question if u don't mind:

will the taste of the meat be different if we use Nitrate with the Nitrite ? or the same if we use only NItrite ? i though it would give better flavor , other wise i will do your advice next time and will do only with nitrite

[captain wassname]

I would say it would be the same but Oddley thought it made a difference.It should make the ham a bit darker.
I wouldnt mix beer and applejuice I think it would taste terrible.
Ive never used beer or cider with ham but I did try cocacola.I injected it rather than cooked with it,
Either beer or applejuce should work ok

Jim

[warston]

ok now i'm done .
cured for 15 days and rest in the fridge for 2 days then simmered and finally smoked





i liked the taste of the meat , bear+apple juice injection is brilliant !
i didn't like the structures of the meat , it was tooooo dried :/ any suggestions ?

[crustyo44]

Hi Warston,
The internal temperature of the meat was too high and you finished up with a dry end result.
Just search the forum and you will find a lot of advise about IT's from hams to roasts.
Good luck.
Jan.

[warston]

Hi Warston,
The internal temperature of the meat was too high and you finished up with a dry end result.
Just search the forum and you will find a lot of advise about IT's from hams to roasts.
Good luck.
Jan.

hey jan !
thanks a lot ! it is true as jim said as well , it's over simmered plus might be over smoked
Roger