www.sausagemaking.org

Ok Guys.
I have ordered half a pig which I will be getting in January.
My question is:

Can I have an immersion brine cure for the back leg to make a nice ham.
It will be bone in and I wont be pumping it as I dont have the needle to do it.
I got one from HFW but am looking for one from the experts here.

Please...the idiots guide...as usual.

I have searched and found some on the site, but there are so many variations on this I really just want a simple one.
I dont really want to use any saltpetre or cure either but if needs be I will.
I have bay leaves and juniper berries and salt and sugar (of course).

My intention after the curing is to soak it overnight (?) and then boil it and eat it...no roasting.
I guess I need the brine and how long to have the leg soaking per pound / kilo.

Come on Guys help me out here........

34 views and no suggestions?...come on give me a dig out.....

cola, spuddy; search

Oh go on then...

From Spuddy:


"Easy Ham Recipe

3 Gallons ice cold water
6oz salt (preferably iodine free or unrefined)
6oz cure No. 1 (same stuff Franco sells)
1 level tbsp ground white pepper
20 bayleaves or 1tbsp ground bayleaf
1 tbsp ground cloves
3oz brown sugar or replace 3 pints of the water with 3 pints coca cola (not diet) - I prefer the coke, trust me it works!! "

This should make enough brine for a whole ham.
I use a food grade plastic container (don't use metal)
leave to cure in a fridge for 14 days turning daily.
When the cure is finished drain and dry the ham thoroughly"

John...if I knew I'd answer...but I'm no use

I am

I am

Dave, you always are...must have been a boy scout when a kid.

I found this HFW on that search thread






Hi carllancaster

I really can't comment on the curing salt, because I don't know how much of the regulated chemicals are in there.

What I can tell you is, using 3.33 days per Kg meat in the brine you will get approx.


1: 1.7% salt of the meat weight for a 9Kg boneless joint.
2: 2.8% salt of the meat weight for a 4.5 Kg boneless joint.


Surprisingly little salt for HFW.



Recipe Here
Hugh Fearnley-Whittingstall wrote:

Hugh: "This creates the most delicious ham and easily repays your patience as you wait for the brine to work its magic. Enjoy it as, sliced for salads and sandwiches, or you can glaze and bake it if you like."

Ingredients
2l water
600g salt
6 juniper berries, lightly crushed
2-3 tbsp white peppercorns
A couple of cloves
A couple of whole, dried chillies or 1tsp chilli flakes
A couple of bay leaves, crushed slightly to release their flavour
A 4.5kg-9kg half or whole leg of pork

For boiling:
A couple of bay leaves
A small glass of cider

Method: How to make boiled ham
1. Pour the water into a large pan and warm up. Tip in the salt and aromatics and stir until the salt has dissolved completely. Pour the brine into a large plastic container and cool then refrigerate until chilled.

2. Place the ham in the brine and weight it down to ensure it is completely submerged. Cover and leave in the coolest place you can find for 3 days minimum, 4 days maximum per kilo.

3. Take the ham out of the brine and soak in plenty of fresh, cold water for 24 hours. Drain and weigh the ham.

4. Place the ham in a pan with more fresh, cold water and bring to the boil. On boiling, empty the water and replace with more fresh, cold water, bay leaves and a glug of cider. Leave to simmer for about 20 minutes per 500g; allow the ham to cool in the cooking liquid.

5. Remove the ham from the water once cool and refrigerate.

_________________



Thanks guys




Dave....thanks....for...the ...help....

Mike D wrote:
Dave, you always are...must have been a boy scout when a kid.

http://www.scoutbase.org.uk/library/hqd ... r-tqsa.htm

I've been rumbled

Dib dib dib

In Ireland the motto was "Bi Ullamh"....I'll let you try work out how to pronounce that before I write it phonetically.

Phonetically:

Bee uhl..ive (ive as in sieve and not ive as in five)

one final question...probably for Dave.

If I decide to use saltpetre for the brine to keep the pink colour...how many grams per kilo should I use....thanks in advance
john

I'll do my sums Not one to get wrong...

Dave

I'd go with this one of Oddley's:

New English Brine


IMPORTANT, ONLY USE THESE RATIOS
2 Parts Meat
1 Part Brine

Brine Ingredients
84.79 % - Water
0.21 % - Saltpetre (700 mg/Kg)
10 % - Salt (10.5% Brine concentration)
5 % Sugar

Method:
You may add to this brine any insoluble herbs spices you like ie: whole coriander seeds, whole bay leaves, whole juniper berries. Bring the water to a simmer and add all ingredients, including the insoluble ones. Leave to cool to room temperature. Meanwhile, allow your meat to come to room temperature, and leave it there for about an hour to encourage the lactic acid flora to grow. Find a tight fitting container of food grade plastic, You will need a tight fitting container, because most importantly you are using the brine, 1 part too 2 parts meat. Submerge the meat below the surface and keep it there with a plate or weight, of some kind. Now put it on the top shelf of the fridge, 5 - 6 �C for 10 days per Kg of meat. Or at least 9 days. turning every other day.

Phil

Dib, Dib, Dave,

I think this is the badge for you...


http://www.scoutbase.org.uk/library/hqdocs/badges/beaver-activity-expe.htm