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Many thanks for the welcome.

Could the members please inform me of the best recipe for everyday ham as a first project and if possible the reasons why.
I have no equipment at the moment, but can get whatever is necessary. All suggestions welcome.

Many thanks.

This is exactly what you are looking for

http://forum.sausagemaking.org/viewtopi ... 50&start=0

thanks Johnfb just what i am looking for.

A further question on this matter please, is there a calculation for the amount of brine per kilo of meat. I cant seem to find it on the forum.

Are you pumping or not???

I thought that pumping was the only way. Perhaps you could enlighten me further so that i can have another option rather then pumping.

The ideal amount of brine is just enough to cover the meat - if you're like me you'll gradually accumulate plastic food containers so you can use ones that are just slightly bigger than the meat - therefore conserving brine. If you put the meat into a plastic bag, put it into your container and cover it with water - you can get a good estimate of how much to make.

You can brine cure without pumping/injecting - it's covered here:

http://forum.sausagemaking.org/viewtopi ... tios#35912

My recipe should only be used for injection curing.

Hope this helps

Phil

Thanks Phil, which cure would you suggest for me a beginner, yours or a plain brine cure.I will be using supracure from Weschs.

For using Supracure see:

http://forum.sausagemaking.org/viewtopi ... c&start=15

The recipe's in the 5th post down.

For a brine cure see:

http://forum.sausagemaking.org/viewtopi ... word#40731

Please note that these have been calculated on information provided by the retailer. I have not had sight of the current specification for Supracure and have worked on the information that Johnfb got from Tim at Wesch's. As such I cannot guarantee their accuracy. It should also be noted that the injected cure is a mild (lowish salt) cure whilst the brine cure has a higher salt content.

As to which to use, I don't think it really makes much difference, other than the level of salt. If you want a saltier cure to inject - just shout!

Phil

I have a 7kg ham in brine right now. it took 5 lt to cover it. I used Wheels' Supracure recipe. Dipped my finger in the brine to taste, perfect balance of salt and sugar. It is in my shed in a picnic cooler box and I put 2 freshly frozen cooler blocks in every day and turn the ham every day too. The Wheels brine is very good as I have used it before using both Supracure and his curfe 1 recipe. great results if followed as written...you can't go wrong with this one...lovely jubbley.

Many thanks John and you to Phil, i may have to come back to you on this when i have digested the info given.

Hi all, have started on my ham,all going well until i came to the pumping.Try as i might i dont seem able to pump 10% of the brine. What will happen .I have already immersed the meatnow, so do i just keep my fingers crossed.

Sweetcure

You're mean't to pump a quantity of brine that's 10% of the weight of the meat, not 10% of the actual brine weight.

i.e. If your meat weighs 1500gm you would inject 150gm of brine. 5kg meat 500gm brine etc.

If you have injected at far higher levels than this the meat may be unsafe to eat.

Phil

Thanks Phil

I do understand that, but I can't get 10% of the weight of the meat injected in, what should i do?

Is it that you are having difficulty with the injection process, or that you don't have anything to inject it with?