Gammon curing

[wheels]

captain wassname

The answer is no, you cannot reduce the water, you must use it as prescribed. Sorry, if this sounds melodramatic, but the calculations for this type of cure are based on the meat absorbing the cure at a given percentage of the total injected, not a specified amount of one element being applied to the meat.

Oddley calculates his cures very carefully, stick to his instructions and all will be well.

Phil

[captain wassname]

Phil:

Not melodramatic ,just concerned, for which I thank you.

I clearley need to read through to forum more thouroughly and do a bit more thinking.

Iwill open a new thread elsewhere on the forum in a few days or so.

I had already finished my ham (by the reciepe) and am anticipating a successful outcome,but will post back (probably to ask about cooking) when the ham is ready

Jim

[captain wassname]

Hi. I did say there would be more questions.I used Oddleys cure that was all saltpetre and wondered if the the curing time was critical i.e. could I leave the ham for another week. Secondly could anyone confirm that the ham once cooked will keep for 4 weeks wrapped in foil and refridgerated. Im still reading through the forum.So mutch to learn and so much to read.

Jim

[saucisson]

Yes you can leave it an extra week. It should be fine for 4 weeks in the fridge so long as it is well covered (and no-one spots it in there )

Dave

[captain wassname]

Many thanks Dave.I shall disguise the ham as 4 cans of low calorie cheapo cola. But another questions. I presume that as I have used an entirely saltpetre cure I need to be very careful cooking ifI cut steaks off for fried gammon steaks.

Jim

[saucisson]

The jury is still out on whether that is a problem but there is no harm in being careful. You need to get over 450 deg C before it is an issue, so as long as you don't carbonise it you should be OK. But yes, it's worthwhile to keep an eye on it if frying.

Dave

[captain wassname]

Dave: Thanks a lot I must rush to watch football and finish beer


Jim

[captain wassname]

Hi its me again More questions than Columbo. Oddley mentions herbs and spices Ipresume these need to be smashed up real small I was thinking about juniper berries in particular can you get these into small enough bits to inject.I suppose so because the marinade injector is designed for this.

Jim

[wheels]

Jim

I boil the herbs/spices in some of the water with salt & sugar, leave to cool, add cure - then make the amount up to the full cure.

I inject this liquor and leave the spices etc in the brine.

Hope this helps

Phil

[saucisson]

If you inject the bits you will have bitty ham I do as Phil does and leave the bits behind in the jug, or you could strain them off to be extra sure.

Dave

[captain wassname]

Many thanks to both of you Im going to start a piece of corned beef tomorrow as I have taken out the bacon and so have room in the fridge.

Jim

[captain wassname]

Hi people: I have just taken my ham out I intend to cut itin half and simmer one half and cut the other half up for use as gammon rashers and stews and freeze. Should I start work on it tomorrow or Monday.

Phil The maple syrup bacon turned out rather well.Excellent in a cheese and bacon sarnie. Bit of an accidenr really.Ifancied a sweet cure and it was all wehad (we use it in our daily bread)

Jim

[wheels]

Jim

Great news about the bacon - I must try maple syrup as my family like a sweet cure.

When you say simmer the ham - I cook mine at less than 75°C now - I aim for 72° - the weight loss is a lot lower then. Just leave the meat in until it's been at 68-70°C internal for 10 minutes or so - It takes about 8-12 hours for me with larger pieces (4-5kg) but it's worth it.

I also have cooked a small piece using the 'keep warm' setting (the one they tell you not to cook on!) on my slow cooker - it holds 72°C perfectly.

Phil

[saucisson]

What a good idea, I may even dust off my slow cooker (if I can find it )

[wheels]

Mines quite good - it holds 6.5 Litres so is OK for smaller ham/gammon joints.



For larger ones I use this 23 Litre beauty...



Phil