Wiltshire Cure
Posted: Mon Apr 02, 2007 12:40 pmHi All,
My local butchher has asked if I will cure and smoke some Hocks for him and a couple of hams in exchange for a couple of legs of Pork. All in I think we are looking at about 20kg's of hams in 4-5 peices.
I wanted to do an immersion cure using Francos Wiltshire Cure. I have 1kg, available. When the hams are put into the container about 4-5 litres of water/brine will be enough bring to cover them, but would you think that that would be sufficient? Each leg will be tunnel boned then immersed then tied and hung for a couple of days before being boiled.
My question is that with such a large ammount of meat will there be enough curing agent in it tpo fully cure all the meat or should I make more brine than is needed just to cover the meat?
The hocks I did last time were really good and I had injected them with cure first. They were done in about a week, The hamsI did in the past were also injected but I would like to just do an immersion cure this time. I know it will take longer but I have more faith in the result, as some of the meat last time didn't get fully cured due to my rush upto Xmas.
Rgds,
FB
My local butchher has asked if I will cure and smoke some Hocks for him and a couple of hams in exchange for a couple of legs of Pork. All in I think we are looking at about 20kg's of hams in 4-5 peices.
I wanted to do an immersion cure using Francos Wiltshire Cure. I have 1kg, available. When the hams are put into the container about 4-5 litres of water/brine will be enough bring to cover them, but would you think that that would be sufficient? Each leg will be tunnel boned then immersed then tied and hung for a couple of days before being boiled.
My question is that with such a large ammount of meat will there be enough curing agent in it tpo fully cure all the meat or should I make more brine than is needed just to cover the meat?
The hocks I did last time were really good and I had injected them with cure first. They were done in about a week, The hamsI did in the past were also injected but I would like to just do an immersion cure this time. I know it will take longer but I have more faith in the result, as some of the meat last time didn't get fully cured due to my rush upto Xmas.
Rgds,
FB
