Wiltshire cure wet method

[The Hooded Claw]

when I made my ham I followed this recipe of Franco's but with out the herbs etc
http://forum.sausagemaking.org/viewtopi ... +saltpetre
Nigel

[Paul Kribs]

Rik

When I have made the Old English Ham using Franco's brine mix, I used this recipe.

275 grammes of brine mix
5.5 litres of water
20 grammes chopped juniper berries
10 grammes dried cloves
1.5 kg boneless leg of pork.
method
1. Stir the ingredients together until dissolved in the water.
2. Prick pork with a sharp implement to help the brine penetrate.
3. Place pork in the brine for 2 weeks.
4. Place the pork in a large pan of water and simmer GENTLY for 3 hours

The hams came out very well, although I would say that I did pump the ham using a large canula and large capacity syringe. I see that the original instructions are not on the site anymore, so maybe it is a different brine formula. I see that your instructions pretty much double the amount of brine mix to what I used.
I have also used it with the addition of 250 grams of black treacle, which was very nice.


Regards, Paul Kribs

[akesingland]

Hi Paul

I have a whole 3.28kg leg tunnel boned from blackface so how long for that then, using Franco's Mix? 33 days?

Cheers
Adam

[Rik vonTrense]

Paul.....

I modified the brine by adding hte crushed juniper berries and the whole clovesm I also added half a pound of dark muscavado sugar melted in half pint of cooled boiled water.....that's changed the smell a bit!!

[Oddley]

Rik the trouble with altering a brine with water soluble ingredients is you are changing the amount of absorbed nitrite/nitrate.

The brine cures are carefully worked out so that a calculated amount of nitrates are absorbed. Adding too much of any water soluble ingredient can take down the amounts of nitrates to an unsafe level.

As I don't know what's in Franco's cure I can't really advise on how to modify it.

[Rik vonTrense]

One would assume that the amount of water soluble items I have added should make no difference as the piece of meat that is absorbing the nitrates etc has not been measured so the additional items coul;d be classed as the original meat but larger.

Unless I have altered the chemical composition of the brine.

But do tell how it can be dangerous ?


.

[Paul Kribs]

akesingland

As I say, the old recipe that I used is different to the one Rik is using currently. When I have made them slightly larger, I have just adjusted the percentage of the brine mix and ingredients to suit the weight of the joint of meat based on the recipe I have posted, and as I pump it I just leave it for the 2 weeks, give it a good wash, soak it for a couple of hours in fresh water, change the water then simmer it for 3 hours, adding some bay leaves and cloves. Not had any problems yet..

Regards, Paul Kribs

[Oddley]

Rik it don't work like that. Meat will absorb without pumping between 8-10% it's own weight in brine.

So you can see that if you alter that 10% of brines makeup, by adding soluble ingredients then you will be reducing the original component weights that will be absorbed.

As I don't know the makeup of Franco's cure I can't say if it is now unsafe or not.

[Rik vonTrense]

All it says on the label is ...

SALT
SUGAR
SPICES
BLACK PEPPER
PRESERVATIVES E251 AND E250.

I suppose I could ask Franco what percentage the preservatives make up.


.

[Oddley]

Rik I really don't know what to say. I think you will have to seek advise from Franco.

You see the thing is the salt content of the brine should be around 14-15% as this will inhibit the action of most bacteria in the brine or on the meat surface.

The most efficient amount of nitrite for the control of the botulism bacteria is about 120 mg/kg of nitrite in the meat.

Paul seems to have added 250 gm of black treacle to his without any ill effects. I have to say I don't recommend that either. But the decision is not mine.

[akesingland]

Hi All

Not to sure about people tampering with Franco's cure. But I have my ham in it (Old English Cure) at the moment (unadulterated since 11/05/06). The directions on the packet are clear (in terms of cure per litre) but no guidance on time in brine per weight of the piece of pork. I have PM'ed Franco but have no reply. Is 10 days per Kilo right? Because of the nature of my job I have syringes and a big cannula, this is not the problem, why no instruction on the cure Franco sends out (Re time/weight)?

Cheers
Adam