Xmas Gammon

[Oddley]

What sizes would you recommend Paul?

[Paul Kribs]

Oddley

I did buy a couple of sizes of syringes, some large 50ml and some 20ml capacity. Both sizes do the job but I tend to use the 50ml more often. The canulas I opted for are the heavy duty ones they normally use for body piercings.. a 14G (2.2mmx50mm) and a 12G (2.6mmx50mm). The 50mm/2" length is enough to pump to the bone on a leg of pork.

They put a couple of free 70% alcotip swabs in, but I can't find a way of getting at the alcohol.

Regards, Paul Kribs

[Fallow Buck]

Paul,

Can the canulas be reused? If so how do you clean them?

Thanks for the info

FB

[Paul Kribs]

FB

Yes, both the canulas and the syringes are re-usable, for our purpose. For their medical purpose they are only meant to be used once.
To clean them after brining I just flush them through with 'near' boiling water. I boil the water and put it into the washing up bowl next to the sink and it's just a case of sucking the water through the canula into the syringe and then forcing it out into the sink. I do it about 5-6 times and then shake any water from them. They are generally still warm enough to dry in a few minutes. Then just store them (with the protective sleeve) in a sealed bag.

Regards, Paul Kribs

[Fallow Buck]

Thanks Paul,

I have gone ahead and bought the 50ml syringe and the 12g canula. So my thoughts are as follows:

I'll make the brine up at 120g/l of fluid

I will pump the whole boned leg without tying with 10% of its weight in brine. The pumping brine I'll make in straight water. the immersion brine I will add perhaps some apple juice to if I can get the freshly pressed stuff. I'll immerse it open then tie it after the brining process is complete.

The smaller 2-3lb hams I will roll & tie and pump with 10% of their wieght and immerse the whole lot for 8-10days. A couple of days in the fridge to dry, then give them some smoke over a couple of days.

From what I understand over brining may just make the meat saltier but that can be removed prior to boiling with a 24hr soak in fresh water.

If I have missed anything let me know.0

Thanks to everyone for their help on this. This site is a fab asset to all that participate in it.

Best regards,
FB

[Fallow Buck]

The hams were started on Friday night. one was 4550g ans the other was 4813g.

I pumped them both using the syringe and canula that PK suggested to an increase in weight of 10%. they then went into a snug fit tupperware and were immersed in a further 4 litres of the old english cure. I couldn't get any of the fresly pressed apple juice so I used staraight water from the tap. The cure smelt great when I turned the meat yesterday and they had firmed up nicely already.

I have yet to tie them but I plan on leaving one of them whole and the other will get cut in half. I also have a third joint that is in the fridge that I will pump and immerse tomnight for a freind.

The tricky bit is going to be smoking them. I have a freind with a bradley but we don't want to spoil the hams by smoking them at too high a temperature. Otherwise I'm thinking of not smoking them too much at all. Perhaps giving them 20-30mins of smoke at 2 hr intervals for an afternoon.

I also put in two pork hocks that I will leave for a week then boil and use in a terrine next week.

best regards,
FB