6% pump and rub.

Recipes and techniques using brine.

Postby Salmo » Mon Nov 26, 2012 4:42 pm

Hello Jim
You made mention, in your original post ,of a 1% sugar concentration.
I wondered if you had tried 1% sugar rather than 2 % & if so which you preferred?
Your pictures have inspired me to try this recipe for my Christmas Ham
(No,won't change my mind again :? )
Was thinking of replacing 1/2 the sugar, in the injection stage, with honey.
Sound OK?
One more thing:Was the 12 days in the fridge purely for your particular size joint-ie 2 days per inch +2days?
Cheers
Mel
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Postby captain wassname » Mon Nov 26, 2012 7:57 pm

Hi Mel It was 2% sugar to get a sweet cure.As I said the gammon rashers I sliced off were nice but the ham wasnt that good.I persevere with the 2% sugar for the bacon chops (loin) they are nice but have gone back to 1% for ham
If your going to use honey I would inject all of it as rubbing honey can get a bit messy.
12 days because I had lots of time and you cant overcure.With the injection it should be quicker than dry cure

Jim
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Postby Salmo » Mon Nov 26, 2012 9:41 pm

Thanks Jim
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Postby senorkevin » Wed Nov 28, 2012 5:47 pm

How much do I inject and how much is rub?
Sorry for asking stupid questions.
If possible could you please send me a step by step?
Thanks
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Postby captain wassname » Wed Nov 28, 2012 8:03 pm

decide the percentages of your salt and sugar and calculate these into actual weights not forgetting the 2.25 gms of cure per kilo. add these together and then halve it.
You want 60 gms of brine per kilo of meat.calculate this So subtract the salt sugar etc. from the brine total this will be your liquid.
Check that the salt is not beyond saturation level (about 1gm salt per 3 gms water) You can check this online
The other half of salt etc gets rubbed.
If you run up against saturation problems then increase the percentage pump

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Postby senorkevin » Thu Nov 29, 2012 6:50 pm

tommix wrote:captain wassname,


For the brine I came up with 1% sugar, .25% cure #1, .75% salt, and 4% water for a total of 6%. For the dry rub portion I would use the same percentages except leave out the cure #1 correct?? :? :?

Thank-you


I still need the cure #1 for the rub but it is only the water I dont need correct?
Also does this formula work this skin on and skin off or do I lower the amount of cure #1 for without skin?
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Postby captain wassname » Thu Nov 29, 2012 8:43 pm

Kevin keep it all on the other thread.

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Re: 6% pump and rub.

Postby NCPaul » Fri Feb 15, 2013 1:05 am

I tried this procedure (before I read that Jim had improved it, hard to believe BTW) and thought it was fantastic. :D Two small tips I can offer: first, I injected half the brine from each end of a pork loin and used a piece of plastic netting to keep track of where I'd injected (I'm very methodical), and second, to refill the syringe, try sticking the needle in the meat, filling the barrel, adding the plunger, inverting, remove from meat, and then pushing out the air.

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Re: 6% pump and rub.

Postby captain wassname » Sat Feb 16, 2013 9:47 am

Nice looking job ,as usual,
I used the term improved when I should maybe have said different.

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