First ham cure

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

First ham cure

Postby mmab9 » Thu May 18, 2006 6:01 pm

How long do you cure pork in brine to make ham?
I have just got my Wiltshire and old English Ham Cures can anyone give me an idea on how long I would have to leave it in the cure I was thinking of a small piece of meat about 1-2 kilo's in size for each of the cures :?
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Postby The Hooded Claw » Thu May 18, 2006 9:14 pm

I would follow the instructions and avice on this link ... +saltpetre
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Postby akesingland » Sat May 20, 2006 11:59 pm

Hello Mmab9

I too recieved some Old English Boiled Ham Cure from Franco with no instruction regarding curing time per weight of Ham. I have e-mailed Franco and sent a PM on the Forum, still no reply (I even rang). I think the instructions should be clear. Using the Thread suggested I am using 10 days per kilo unless I hear from Franco.

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