Cure instructions
Posted:
Sat Sep 27, 2008 7:18 pmby andrewl
Help please I would like to try to cure a couple of small hams and as this is my first attempt I kept it simple and got the cure from sausagemaking The instructions with Franco`s cure are For every Ltr of water add 100g of cure mix immerse meat in cure remove meat wash with cold water and alloy to dry.What I would like to know is how long to leave meat in cure ie one inch or Kg of meat for x amount of days.
Posted:
Mon Sep 29, 2008 12:48 pmby wheels
andrewl
I don't use Franco's cure so can't give a definitive answer but, I think that it's got both Nitrate and Nitrite in it and, assuming you are not injecting (pumping) it, would go for 5 days per kg for items up to (say) 4kg. However, I would give it a minimum of 12-14 days regardless of size.
Hope this helps to get you started and that someone who uses this cure will advise in due course.
Hope this helps
Phil