suffolk black ham

Air dried cured meat and salami recipes

suffolk black ham

Postby john clapham » Mon Oct 18, 2010 9:27 am

hi could anybody help me with the procedure and recipe for a suffolk ham as it is alot of years since i lost my recipe and would like to make one for christmas. thanks in advance john :)
    jc
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    Postby Oddley » Mon Oct 18, 2010 10:38 am

    Welcome to the forum John. Here are some recipes.

    http://forum.sausagemaking.org/viewtopi ... 7476#57476

    The following are from an old book, so seek advice on quantities of nitrate before making any of them.

    http://forum.sausagemaking.org/viewtopic.php?p=681#681
    http://forum.sausagemaking.org/viewtopic.php?p=682#682
    Being right, only comes from being wrong.
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    sufolk black ham

    Postby john clapham » Tue Oct 19, 2010 1:42 pm

    hi thanks for that,will let you know how i get on :)
    jc
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    Postby wheels » Tue Oct 19, 2010 3:20 pm

    I too have a Suffolk Black Ham to make - I've been fortunate to obtain some of the same beer that Emmets of Peasenhall use in their famous ham.

    Phil :D :D
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    Postby Richierich » Tue Oct 19, 2010 3:47 pm

    I fancy a crack at the above for Xmas, however, the first menu refers to the good old "curing salt" can anyone offer a suggestion for a recipe replacing with "curing salt" with cure 1 or 2?
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    Postby wheels » Tue Oct 19, 2010 4:00 pm

    Brican did his as a dry cure with (I assume) the All Purpose curing salt that he uses, followed by the steeping in beer/treacle.

    I'll do mine as a straight immersion cure. I may briefly salt it first to remove any 'impurities', I'm not decided yet.

    Although not reported as the traditional way of doing it - that's always quoted as two stage - Emmett's 2009 blogs about their ham lead me to believe that this will be nearer to their current method - of course, I may be completely wrong!

    I've just got to get some meat now.

    Phil
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    Postby BriCan » Tue Oct 19, 2010 4:44 pm

    wheels wrote: I've been fortunate to obtain some of the same beer that Emmets of Peasenhall use in their famous ham.

    Phil :D :D



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