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Posted: **Fri Jan 06, 2006 4:15 pm**

I have just purchased some Wiltshire cure off this site
http://www.sausagemaking.org/acatalog/B ... r_Ham.html
But I have no instructions on amounts to use.
Has anybody used it before and what recipe did you go off ?

Posted: **Sun Jan 08, 2006 12:01 am**

Well plenty viewers but no opinions.
Sorry Franco looks like I will be going with the tried and tested Oddleyï¿½s Wiltshire cure.
I am sure I will get to try Francoï¿½s in the future

Posted: **Sun Jan 08, 2006 4:36 am**

hunterman

There is a similar post in another section, have a look at this.
http://forum.sausagemaking.org/viewtopic.php?t=1191

Regards, Paul Kribs

Posted: **Sun Jan 08, 2006 2:56 pm**

Thank you Paul.
i have sent sauagemaking.org an e-mail just to confirm.
But in the mean time i have the ingredients so will try Oddley's

Posted: **Sun Jan 08, 2006 3:37 pm**

These are the instructions for the cure:

Instructions for ham cure
Wiltshire/ Old English
Method
Chilled Water 100%
Cure mix 10%
Eg. For every litre of chilled water add 100g of cure mix

ï¿½ Gently stir the mixture in the water to dissolve the cure
ï¿½ Immerse meat in cure making sure the meat is totally covered
ï¿½ Remove from cure and wash meat with cold water
ï¿½ Drain well and allow to dry

The meat pieces should ideally not be thicker than two to three inches, if larger pieces are used it is recommended that the cure is injected to ensure even distribution of the mixture.

Ingredients
Salt
Sugar
Spice mix
Black pepper
Preservatives : E251, E250

Strorage
Unused dry cure should be stored in a cool dry place and should be used within six months of purchase

Regards

Franco

Posted: **Sun Jan 08, 2006 3:47 pm**

These are the instructions for the cure:

Instructions for ham cure
Wiltshire/ Old English
Method
Chilled Water 100%
Cure mix 10%
Eg. For every litre of chilled water add 100g of cure mix

ï¿½ Gently stir the mixture in the water to dissolve the cure
ï¿½ Immerse meat in cure making sure the meat is totally covered
ï¿½ Remove from cure and wash meat with cold water
ï¿½ Drain well and allow to dry

The meat pieces should ideally not be thicker than two to three inches, if larger pieces are used it is recommended that the cure is injected to ensure even distribution of the mixture.

Ingredients
Salt
Sugar
Spice mix
Black pepper
Preservatives : E251, E250

Strorage
Unused dry cure should be stored in a cool dry place and should be used within six months of purchase

Regards

Franco
_________________

Posted: **Sun Jan 08, 2006 5:09 pm**

Thank you Franco
I am just on with making Oddleyï¿½s Wiltshire cure.
So what I think I will do is cut the meat I have in half.
That should give me about 2 X 1.5lbs of which I can use for yours and Oddleyï¿½s cures.
Then I can have a tasting session at the end

I take it the curing times are the same for your cure as it is for Oddleyï¿½s?

Posted: **Sun Jan 08, 2006 5:46 pm**

Also Franco
1ltr of water and 100g of cure
what amount of meat would that be able to cure?

Posted: **Sat Jan 14, 2006 9:12 am**

Itï¿½s just a little bit of information I am after Franco

Perhaps you may be able to help Oddley?
You seem to be the man with his finger on the pulse.
Your Wiltshire cure is coming along nicely cannot wait to try it

Posted: **Sat Jan 14, 2006 9:40 am**

sorry Hunterman I missed your original post :oops:

There is no hard or fast rule for the amount of meat per litre of brine but as long as the meat is covered at all times and is not touching the sides of the vessel or any other pieces of meat you will be ok.

Franco

Posted: **Sat Jan 14, 2006 11:03 am**

Hi Hunterman

As far as my Wiltshire cure goes, theoretically the brine will cure 7.790 kg of meat, but I would only recommend using it for half that weight.

The Wiltshire cure is sort of a halfway house between a dry cure and a brine cure, it is an updated recipe from a farmers wife, printed in an old book.

The idea behind the wet cure is that the meat is turned every day thereby ensuring that all parts of the meat are coated in the brine. As the brine contains 20% it's own weight in salt this should inhibit the growth of most bacteria on the surface, whilst the meat is being cured.

If you use any of my other brine cures, then ensure you have enough brine to completely cover the meat.

Posted: **Tue Jan 17, 2006 8:21 pm**

Thank you Franco I thought you had fell out with me LOL.
Your cure is coming on fine now and might be ready for this weekend.
Oddley I have read your other postï¿½s it was just that your cure seemed to be working fine and Francoï¿½s seemed to be working a little slower.
But after my last post Francoï¿½s really kicked in.
I have been turning both pieces of meat daily and they are looking good.
Do you usually boil your meat before eating or just wash and cook?

Posted: **Tue Jan 17, 2006 8:31 pm**

For this cure I boil it and use it like ham.

Posted: **Tue Jan 17, 2006 9:50 pm**

Is there a specific time per lb or do you just boil it until the water is no longer salty?

Posted: **Fri May 26, 2006 7:13 am**

After reading all of this. because i had the same troubles with Franco's instructions................

NOBODY NOWHERE MENTIONS THE AMOUNT OF TIME UNDER BRINE PER KILO OF MEAT.

I am sure we don't just dunk it a couple of times.

But nowhere does anyone mention the amount of time to cure the item.

/

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franco's wiltshire cure

franco's wiltshire cure

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