Phil Thats about what I am aiming for I has read other posts so was did have a clue. I am using a slow cooker.But aint to shure what tmperatue it will attain so Ill keep an eye on it and If it gets to 72 Ill turn it off for a bit until the temperature starts to drop.This is going to mean I need to be monitering constantly but I am taking reading and notes so it should be easier next time.
Many thanks Jim
Gammon curing
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by captain wassname » Mon Nov 24, 2008 12:22 pm
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by captain wassname » Mon Nov 24, 2008 5:04 pm
Hi people
http://img394.imageshack.us/img394/5852/img0441ku6.jpg[img]
here is the ham Icooked it in a 7 litre slow cooker fromAldiset on Low It took 4 hours 50 to reach 73.5 and the ham 997 gms. had a centre temp.67 laking the bottle to see how things would develop I switched off 30 mins later meat was 70.3 and the water was 71.5 so I took it out.I have subseqently turned the cooker back on to see how hot it will get Thank you all for your help and I am more than happy with my first ham.
I will post pictures of the gammon steaks later (takes ages to upload with my slow broadband)
Jim[/img]
http://img394.imageshack.us/img394/5852/img0441ku6.jpg[img]
here is the ham Icooked it in a 7 litre slow cooker fromAldiset on Low It took 4 hours 50 to reach 73.5 and the ham 997 gms. had a centre temp.67 laking the bottle to see how things would develop I switched off 30 mins later meat was 70.3 and the water was 71.5 so I took it out.I have subseqently turned the cooker back on to see how hot it will get Thank you all for your help and I am more than happy with my first ham.
I will post pictures of the gammon steaks later (takes ages to upload with my slow broadband)
Jim[/img]
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by captain wassname » Mon Nov 24, 2008 5:07 pm
Im struggling with this I did it before and all was well.
Jim
Jim
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by captain wassname » Mon Nov 24, 2008 5:24 pm
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- captain wassname
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Nice looking ham too.
by captain wassname » Mon Nov 24, 2008 8:23 pm
here is a picture of 2 gammon steaks I cut off the ham. Sorry I didnt realise the picture I took was of the cut face The bottom looked grey,Ijust got carried away when I took it out of the cooker( which topped out at 84.6) so I have learned .If you are curing for more than one purpose then cut of either end of the piece you are cooking as a ham
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by captain wassname » Mon Nov 24, 2008 10:34 pm
OK Ive calmed down and eaten one of the gammon steaks which I should explain were cut off the ham before it was cooked hence my comment about cutting off each end.but it was really good ,I may cure all my bacon off this reciepe.
Jim
Jim
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