Oddley's combination cure

[Salmo]

Hello all
I've found a recipe from an old thread that I'd like to try,but I have a small query regarding the quantities.


Oddley wrote:
Oddleys Ham Cure

This is a 10% pump and dry rub cure.

65.7895 %--300 g Sea Salt
32.8947 %--150 g Sugar
1.3158 %------6 g Saltpetre

Total Weight 456 g

Usage add 295 g to 1 litre of water

Boil the required amount of water add your herbs and spices then let cool. Add 295g of the above cure to every 1 litre of the water. Pump the meat at 10% eg: pump 100 g of the cure into every 1 Kg of meat. Pumping all the meat but particularly around the bones. Remember in a pork leg about 20 % is bone so take this off the meat total.

Add dry cure. Rub 23 g for every 1 Kg of meat.

We finish the cure by rubbing in 23 g of the above dry cure for every 1 Kg of meat less bone. Put in a food grade bag and store at 6� C (Top shelf of fridge) for about 14 days, this amount of time is only to allow for conversion of the nitrAte to nitrIte. Cook by your normal method.

There will be ingoing in the product about:
3 % salt
1.5 % Sugar
600 mg/Kg saltpetre




My question is: do I add 295grs of the solid cure items TO 1000ml of water
or do I dissolve it in water & then make it up to 1Lt?
Sorry if this sounds a bit pedantic,I'm just used to making solutions up to a final volume & obviously want to get it right.

Also,as this was an old thread---has this recipe been updated since?

Cheers

[NCPaul]

Oddley also gave a version of his ham cure using cure #1 here (my preference):
http://forum.sausagemaking.org/viewtopi ... highlight=
I read his instructions as adding TO one liter of boiled water. You can weigh your ham and scale the cure by percentage to allow you to have sufficient quantity for both the pump and the dry curing. You'll be a math geek however.

[wheels]

FWIW, the tutorial may help - it has calculators for either:

http://forum.sausagemaking.org/viewtopic.php?t=4899

HTH

Phil

[Salmo]

Thanks chaps,much appreciated.
While I have your attention , can I replace some/all of the sugar in the cure mix with an equal amount of honey?
Seems obvious to me that I can ,but other things have looked obvious to me & have proved not to be
Cheers
Mel

[NCPaul]

I would leave the dry rub cure as is and add the honey to the injection cure. Remember to let us know how it come out.

[Salmo]

Thanks NCPaul
Yes,that's what I meant,just in the liquid part---would get a bit sticky otherwise
Cheers

[captain wassname]

Hi I did a combo cure here

http://forum.sausagemaking.org/viewtopi ... 23c74ae42b

I used a 6% pump .and injected the honey.
I think I said that the idea for the chops came from a honey injected ham I did.
I remember being not too impressed with the ham. Mind you to be fair I did use more honey than salt.
If your using honey have a look at the the label It wont be 100% sugar so you need more honey than the recipe says sugar.

I think that Pump and rub is very flexible You can vary the pump percentage.as long as you make sure that for each kilo of meat you use 2.5 gms cure #1 or 150 mg saltpetre..
As NCPaul said the cure~1 variant would be preferable

I know its not what most people recommend but if I were using salt petre I would inject the full amount

Jim

[Salmo]

Thanks for the info Jim,I'll make sure I adjust the honey as suggested.
I don't intend to use too much,just enough to add a little something.
I will go with the cure#1 variant,as it seems a boot & braces method.
I'm hoping to get some Gloucester old spot so really want to do it proud.
Still open to suggestions---no firm decision made yet.
I made Phil's "Paulines ham" last year & really enjoyed it ,but just thought I'd try for something with a little more moisture this time.
I looked at Phil's cider ham, but as he said that he wasn't that keen (I think) I decided to go with Oddleys recipe.
Still "wobbling" though,so all suggestions welcome
Cheers
Mel

[NCPaul]

You have to remember that Phil sets his bar much higher than most of us.

[captain wassname]

If you want more moisture then injection is the way to go.When I started to weigh my brine cured joints none picked up more than 8% and most around 6& which is why I messed about and came up with the 6% inject.
a 10% inject should be moist .

Jim