Everyday Ham Recipe

[Sweetcure]

Your right Johnfb , thanks for the info and encouragement.

[johnfb]

You have to try Phil's Corned Beef recipe, its easier than the ham and a million times better than the stuff you buy in the supermarket.
Well done once again, I know how it feels to be a novice at this stuff but Dave and Phil are two great guys and will offer any advice you need.

I am now curing pork leg for ham, then mincing it twice and stuffing into large fibrous casings and then poaching. The result is the same as the stuff you buy in a deli, round and rind free with the same fab flavour we achieve with our cures from here, well worth a go. Even without the casings, I do the same with a 2lb loaf tin and the result is perfect.

http://forum.sausagemaking.org/viewtopic.php?t=5011

So far I have made Pastrami log, Ham roll, Haslet, Chorizo flavoured roll.
Next on the list is Stuffed turkey roll; pork, onion and tomato roll; chicken and ham roll and corned beef roll.

I wonder what the effects of gout are?

[Sweetcure]

That looks great Johnfb, i might try something like that in the future, but in the meantime i am after Wiltshire ham. Have your got the recipe by any chance please. Also i notice you have a Trespade vac machine, are they any good as i was thinking of getting one myself.

[johnfb]

The vac sealer I got from Weschs. Good machine, a little noisy but nothing too bad, does exactly what it says on the tin.
It has the option of sealing at any point during the process which is helpful when dealing with liquids and the like.


Use the search function for the ham recipes as I dont have one for that myself.

John

[wheels]

That looks great Johnfb, i might try something like that in the future, but in the meantime i am after Wiltshire ham. Have your got the recipe by any chance please. Also i notice you have a Trespade vac machine, are they any good as i was thinking of getting one myself.

Sweetcure

As to a Wiltshire cure, it depends what you mean - I have seen it referred to as both a dry, and wet, cure! My own thoughts are that there is confusion between Wiltshire Bacon Cure and Bradenham Ham, another cure from Wiltshire. Also that there was an equally famous Wiltshire Dry Cure pre-dating the lower salt wet one - but that's total supposition faced with a question I don't know the answer to! The Practically Edible Food Encyclopedia says of Wiltshire Bacon:

A great deal of salt used to be used in curing the bacon, as the meat had to cure without benefit of refrigeration, during which time it could spoil before it reached preservation point. In 1847, a Mr George Harris of C. & T. Harris (Calne) Ltd. made the trip to America to see how they were processing meat. He saw that they did the curing using ice houses. He came home with new ideas from the New World. By 1856, he had built a new curing plant with storage buildings whose roofs were packed with ice imported from Norway. The cool storage meant that a lighter brine cure could be used instead of heavy salting, making for a sweeter cut of bacon.

Whereas for Bradenham Ham:

Bradenham Ham originated in Wiltshire, England. The ham is first dry-cured in salt, then placed in a liquid cure of molasses, coriander, juniper berries, and other ingredients. After curing, it is aged for 6 months, then smoked.

If it's the former you want, you could use the cure you've just done substituting treacle for the sugar. Spices seem to favour black pepper and juniper. You could also substitute beer for all or part of the liquid as this seems common to many recipes. Oddley did a recipe using beer and said to make sure you use a beer you like as the flavour will come through in the ham. He also converted an old recipe he found:

http://forum.sausagemaking.org/viewtopic.php?t=485

Water 8 pints 4546 gm
Salt 2.992 lb 1357 gm
Treacle 3.4 lbs or 1542 gm
Cure #1 0.432 lbs or 196 gm ( Nitrite % = 5.8824%)
Saltpetre 0.0176 lbs or 8 gm
Sodium Ascorbate 0.093lbs or 42 gm
Black Pepper 0.0728 0r 33 gm
Juniper berries 0.0625lbs or 28 gm

All calculated at 10% pump

I hope this helps

Phil

[beardedwonder5]

Ask your doctor for confirmation: uric acid crystals most commonly occur in the big toes -BUT CAN OCCUR IN YOUR BRAIN. Rare. Very rare.

[wheels]

I wonder what the effects of gout are?

Aye, but look where he lives, gout's a 'tradition' in John's neck of the woods!

Posted by Phil: now hiding under the table

[Sweetcure]

Thanks everyone for all your help and advise, it looks like i have more research to do.

[wheels]

Sweetcure

Let us know how you get on. IMO, whilst Wiltshire Cure when introduced was a process (possible because of refrigeration), it now seems to be more of a 'style'. I would love to know how others view this.

Phil