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I am interested to a tempt to make some ham and I have been reading alot about this 6% pump and rub cure.

What is it?

Thanks

http://forum.sausagemaking.org/viewtopi ... 7b442b28e2

Read this thread its self explanatory.Its very flexible you can vary the split between the ingredient and also the percentage pump.
As long as as you use in total between the 2 applications 2.25 gms of your 7% cure per kilo of meat Sugar and salt can be varied to suit.

Jim

So half of the 2.25 cure#1 is injected and the other half is rubbed over the exterior per kilo?

Exactly half the cure and half the salt and half the sugar
You dont want hardly any on the rind

Jim

Perfect. Thanks.
Do I pump in one place?

several place you want a fairly even distribution through the meat
gives a quicker and more reliable cure.Dont bother injecting through the rind inject deep and keep injecting as you withdraw the needle but dont get too near the surface,the rub will sort that out.
Jim

Thanks a mil. I'm going to give it a go with some loin first and see what happens. When you say it cures faster, how will I know when it is ready?

7-10 days you cant overcure it.
Jim

Splendid. So more is less. If o want to smoke it, is the same time for curing?

yes

jim

I thought it would be shorter. I'm glad I asked! Thank you for all the help. The problem I had was that the sugar wouldn't go into the siringe. Is that because the equipment I'm using is rubbish or just need a bigger one?

The sugar should have dissolved
Did you use the right amount of liquid.

Jim

To be honest I don't know. I just added a small amount of bot water and mixed it all together. I don't know how much liquid I should have used.

The reason that is called the 6% pump and rub cure is because you inject 6% by weight of meat of brine.I explained this when you asked in another thread and it clearly explained in the thread entitled 6% pump and rub which you have clearly failed to read.

Jim

I did read it but was too excited. I will remember for the next time.