2 loins 1 tub!

Recipes and techniques using brine.

Re: 2 loins 1 tub!

Postby wheels » Sat Nov 15, 2014 4:51 pm

senorkevin wrote:Cured and now smoked. I tried a piece and it is very salty or not sure if it the liquid smoke.
Would I be able to lower the salt level or I do I have to follow the recipe to the T?


Which recipe?

3 days? The tutorial says:

Now place the meat into the remaining brine and put it into the fridge to finish curing. For pieces up to 2 or 3 kilograms 5 - 7 days is fine. Leave larger pieces for around 10 days. Turn the meat over in the brine cure occasionally.



In any case, If it's salty, you've done it wrong, the final salt level in this ham is less than 1.5% with a sugar level of 1%. That's a lot less salt than in any of the 8 hams that I've just looked at from a large UK supermarket (Sainsbury's).

Phil
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Re: 2 loins 1 tub!

Postby senorkevin » Sat Nov 15, 2014 6:54 pm

This recipe...
http://lpoli.50webs.com/index_files/Can ... on-Len.pdf

I think I might use the brine calc from here. With the calc can I use 2 loins from the results given? Also, is it worth tying the loins so that they keep their shape better?
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Re: 2 loins 1 tub!

Postby wheels » Sun Nov 16, 2014 7:01 pm

Ah that one. You'd have to ask the author of the recipe about that.

As to the brine calculator - which one?
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Re: 2 loins 1 tub!

Postby DanMcG » Sun Nov 16, 2014 10:22 pm

Nothing wrong with tying them so they maintain a uniform shape. As I mentioned above Len Poli's recipe is wrong for a brine cure as far as cure goes....Let us know what calculator your using. If it calls for injecting then as long as you get the proper amount in the meat you're good and any extra brine can be placed in a bag with the meat to help add to the process.
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Re: 2 loins 1 tub!

Postby senorkevin » Wed Nov 26, 2014 2:14 am

I tried the len poli and it wasn't bad, but it was salty.
I used the beginners injection calc and worked a treat like always. Could I add liquid smoke to the beginners calc?
Also I started to place the loins in a tub as I have tried many bags but they always seam to leak :(
How do I use the calc with 2 loins? Just combine the weight of the loins and add to calc?
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Re: 2 loins 1 tub!

Postby wheels » Wed Nov 26, 2014 1:15 pm

wheels wrote:I'd just inject the two loins (at 10%) from the one lot of brine.

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Re: 2 loins 1 tub!

Postby senorkevin » Wed Nov 26, 2014 8:23 pm

Don't add liquid smoke then?
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Re: 2 loins 1 tub!

Postby wheels » Wed Nov 26, 2014 8:40 pm

I'm not sure. I've never used it.

Is it for injection, or just to rub on? I don't know.

Maybe someone else can advise?

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Re: 2 loins 1 tub!

Postby senorkevin » Wed Nov 26, 2014 9:27 pm

I used it in the brine and 10% injection
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Re: 2 loins 1 tub!

Postby wheels » Wed Nov 26, 2014 11:59 pm

Sorry, you said "Could I add liquid smoke to the beginners calc?". That's could in the future tense. If you've already done it, say so.

You've wasted my time and I resent that.

..Oh, and I still don't know the answer about your smoke.
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Re: 2 loins 1 tub!

Postby senorkevin » Thu Dec 04, 2014 11:20 pm

oh dear don't get your knickers in a twist...
It was a typing mistake. I was meant to say, I would use it...
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