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hi
does any one got a recipe for a pure nitrite curing for 1 kg of loin ( 2 pieces, each 500 gr) ?

i would like to try the brine injection and then to wrap in cling film and dry way.

thanks

what percentage salt and sugar Id suggest 2% salt 1% sugar for a first go.
Have you got accurate scales yet?

captain wassname wrote:what percentage salt and sugar Id suggest 2% salt 1% sugar for a first go.
Have you got accurate scales yet?

hi jim, yes i got it : 0.01 gram
but sorry i didn't understand what is the figures u mentioned above ! can u give me something with grams+the nitrite ? it will be easier for me
thx

can do
are you ok to use juniper berries,black peppercorns and cloves.

If you take 3 juniper berries 4 black peppercorns and 1 clove and smash them up then boil in 1 litre of water and let cool this will be the liquid in your brine.

You need to measure the ingredients for each piece separate.

So for 1 500 gm piece you need for the brine which you will inject

22.5 gms of the liquid (you can leave out the spices or use something else)

0.08 gms nitrite.dissolve this first as it is the most important thing

5gms salt

2.5gms sugar

Once you have injected the brine you should rub in 5 gms salt and 2.5 gms sugar but dont rub any on the skin

Wrap in clingfilm and leave in the fridge, on a tray incase of leaks,for 5 or 6 days.

You can scale this to suite different sizes

Jim

Thanks a lot jim
i got small problem, i don't have juniper berries here .. any replacement ?

and sorry but didn't understand the last part of this sentence
"Once you have injected the brine you should rub in 5 gms salt and 2.5 gms sugar but dont rub any on the skin "

Hi Roger
This cure is applied in 2 halves except for the nitrite which is all injected.

One half you make a brine and inject it and the other half you rub onto the surface of the meat with your hands.
Im not the worlds best explainer I tend to write thing and I know what I mean but others dont.
So any problems post back.
Just be sure in your own mind that you have understood everything
Cant think of a replacement go with the clove and pepper for now you can always change thing next time

Jim

captain wassname wrote:Hi Roger
This cure is applied in 2 halves except for the nitrite which is all injected.

One half you make a brine and inject it and the other half you rub onto the surface of the meat with your hands.
Im not the worlds best explainer I tend to write thing and I know what I mean but others dont.
So any problems post back.
Just be sure in your own mind that you have understood everything
Cant think of a replacement go with the clove and pepper for now you can always change thing next time

Jim

thanks Jim for this CLEAR statements !! sorry but English is not my main language ..

now all clear thx

Jim, the curing days is drawing closer to 7 days, any advice how to cook the loins ?
thx

Anyway you fancy.I would slice off 1 piece about half a cm. thick and fry it just to try.I would call this bacon.
You could smoke them
Or put them in zip lock bag or some other food safe bag and simmer until internal temp is between 66 and 71c. This is english style ham
After simmering you could apply a glaze and roast.
There is at least one thread on here about cooking hams.
I posted about your first ham(in beginners) and Im curious as to why Phils cure may have been salty.

Jim

captain wassname wrote:I posted about your first ham(in beginners) and Im curious as to why Phils cure may have been salty.
Jim

So am I! I'm asking myself: does the immersion element have an effect on smaller pieces? I'm answering that it doesn't, but all the same, I'm working on a method using much less cure.

Phil

I suspect in part no allowancw for the bone which looked quite hefty.

Jim

i'm afraid that i can't find food grade cooking bags .. will it be possible to simmer it in normal big cooking bowl ?

if i wanna keep it in the fridge , can i just cut and fry my need when i wanna eat and keep the rest in the fridge ?

any other suggestions ?

thank you

Try a slice fried before anything else,you might like it so much you dont want to simmer the
You should be OK with no bag just remember to cook as slow as possible.

You could keep it off the bottom of the pot with a plate turned upside down.
This would steam it .
The main thing is as slow as possible.
So I recommend you try a slice fried then cook it .
Then try another slice.

Jim

captain wassname wrote:Try a slice fried before anything else,you might like it so much you dont want to simmer the
You should be OK with no bag just remember to cook as slow as possible.

You could keep it off the bottom of the pot with a plate turned upside down.
This would steam it .
The main thing is as slow as possible.
So I recommend you try a slice fried then cook it .
Then try another slice.

Jim

thanks Jim !! understood
i'm just afraid if i will fry it that it will finish out of testing slice by slice

Yes that is what happens when I sample the beer I brew.

Jim