Help! How long to cure?

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Help! How long to cure?

Postby castramon » Fri Jan 13, 2006 6:23 pm

Hi

Can anyone help me on how long to brine a ham for. I have used the Honey Roast ham cure available here and have various size hams from 1 - 5kg all sitting in the brine. Hugh F-W says for his brine 1 days for 2kg + 12hrs per kg after. This doesn't seem long and I see a post on your site saying 3 days per 500grms. Now I'm totally confused! :?

Please help...due off on holiday in a week and wondering whether I need to leave instructions for the housesitter :shock:

Thanks
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Postby unclejoes96 » Fri Jan 13, 2006 7:08 pm

I am no expert, but have made a few hams with success, I leave them in the brine for 2 weeks turning them on a daily basis. I haven't used the brine mix you are referring to though.
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Postby Oddley » Fri Jan 13, 2006 7:46 pm

Unfortunately there are no hard and fast rules, for the smaller joints 1-2 kg about 10 days per kg. The 5 kg one I would give about 4-6 weeks, stiring every 1-2 days
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Postby castramon » Fri Jan 13, 2006 8:48 pm

Thanks for the advice will give them a couple of weeks then for the little ones. Also, are they better left in a barn (temp 3-4 degrees at the moment) or do I need them in the fridge as I've heard if they're too cold it affects the action of the brine? On the other hand don't want to invite trouble leaving them at that temp for weeks.

Thanks for any advice
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Postby Oddley » Fri Jan 13, 2006 9:01 pm

If you keep them at a temp of 2-4 oC they will be at a safe temp and you will not be inviting trouble.
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