Dry Cured Ham ...... Suffolk Ham

Air dried cured Meat Techniques

Re: Dry Cured Ham ...... Suffolk Ham

Postby onewheeler » Sun Jun 09, 2013 9:40 pm

Port and guiness? That's a "velvet pussy". Nice....

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Re: Dry Cured Ham ...... Suffolk Ham

Postby BriCan » Sun Jun 09, 2013 11:55 pm

onewheeler wrote:Port and guiness? That's a "velvet pussy". Nice....


Name is new to me ... mind you I might think twice going into some pubs back in the UK and asking for a "velvet pussy" :lol: :lol:

It was a trick (Guinness and Port) I learned quite some time ago from a friend (from London) who's mother would put a drop of port into the steak & Guinness pies she made for the family ~~ I do the same with mine and as these are my biggest seller I think it must work.

I have been known to push the envelope when someone says it will not work :)
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Re: Dry Cured Ham ...... Suffolk Ham

Postby BriCan » Tue Jun 11, 2013 2:50 am

Been a busy day just trying to get caught up ....... typical mondays .... :|

I dropped into work Sunday morning to cook up the brine mixture, looked around after it was done and saw a sh*t load of work to do so went home and cut the grass :mrgreen:

Just finished putting the bellies down (11) so now I need to turn each day for a couple of weeks then they are off to be cold smoked

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Re: Dry Cured Ham ...... Suffolk Ham

Postby Dexter » Mon Sep 09, 2019 10:58 am

Hope you don't mind this being revisited?
I've read through the thread and am a little confused about how long the ham can sit in the cooked brine, Brican has said that it should be kept in it for 3 days per Kg but further into the thread (28 Feb 2012) he advises that he had left it in the brine since August(presumably 2011), how is this possible?, surely the All purpose salt cure will have been diluted by this action and made it potentially dangerous? Also, do you think that 'Equilibrium' curing could be used instead for the initial salt/cure#1 stage and if so what % salt and cure could be used?
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