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Hi there, I want to have a go at making curing ham, I have some
Uk praque powder #1 and it states to use 2.5g per kilo of meat. If I am brining the meat do you use the same amount of cure? Confusing as I see recipes stating a lot higher amounts ie; 32g is this right when brining, do not want to poison myself using tooo much! Clarification would be most appreciated on this matter, tq

Welcome to the forum. The usage of 2.5 g of cure #1 per kilo of meat is for dry cured products. For brine cured meat the usage amount will be different. If you want to cure a ham, you might want to consider a combination cure with the cure, salt and sugar injected and additional salt and sugar dry rubbed on the outside. You would need a meat syringe to do this.

Many thanks , for explanation and will be sourcing a recipe to brine my first attempt on curing ham, regards

Hi, Welcome.

The top two hams on this page are brine cured:

http://www.localfoodheroes.co.uk/?p=cooked-cured-meat

Although they use specific beer/cider you can replace these with a liquid of choice (even water).

Hope this helps.

Phil

just my opinion but a combination cure (pump and rub) would be more reliable
When I say more reliable I mean that you have a great degree of certainty how much salt,sugar and nitrite goes in.
It should all be in FAQ

Jim

I agree.

Phil

In my experience, I'd absolutely recommend pumping. A surface rub just won't penetrate all the way unless you're willing to wait a loooooong time and burn up a lot of curing salt.

The point of a pump and rub is that as the brine ingredients are halved there is no chance that you ending up with a saturated solution and it only takes 10 days In fact DiggingDogFarm does his in 5 days.

Jim