by Fallow Buck » Fri Jan 05, 2007 3:56 pm
Hi all,
For what it is worth I pumped my Wiltshire cure Hams before Xmas and immersed for 8 days. I had one of ish-10lbs (4830g) , and two of about 2350g each.
The big one was quite porky (in texture more than taste) and I think should have been in more brine for twice as long. The Smaller ones (I am told as they were presents) were much more Hammy although still not fully cured. I did have a fourth small one that was again pumped and immersed for 10 days and I'm told this one was superb. I did it on a hunch of these results and gave it to a mate to try. He said noone ate Turkey at his table on Xmas day! !!
All Joints were pumped to 110% of their weight with the brine then fully submerged and turned every 2 days.
I think next time round I will be immersion curing hams of about 3kgs for a month as I now feel that will be easier. I also felt that I'd be more comfortable if there was a real surplus of the brine available to the joint so I'll probably get a small plastic barrel/bucket to use.
These were my first hams and overall the taste seems to have ranged from half and half pork/ham to quite Hammy.
I hope this helps.
FB
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