I found this HFW on that search thread
Hi carllancaster
I really can't comment on the curing salt, because I don't know how much of the regulated chemicals are in there.
What I can tell you is, using 3.33 days per Kg meat in the brine you will get approx.
1: 1.7% salt of the meat weight for a 9Kg boneless joint.
2: 2.8% salt of the meat weight for a 4.5 Kg boneless joint.
Surprisingly little salt for HFW.
Recipe Here
Hugh Fearnley-Whittingstall wrote:
Hugh: "This creates the most delicious ham and easily repays your patience as you wait for the brine to work its magic. Enjoy it as, sliced for salads and sandwiches, or you can glaze and bake it if you like."
Ingredients
2l water
600g salt
6 juniper berries, lightly crushed
2-3 tbsp white peppercorns
A couple of cloves
A couple of whole, dried chillies or 1tsp chilli flakes
A couple of bay leaves, crushed slightly to release their flavour
A 4.5kg-9kg half or whole leg of pork
For boiling:
A couple of bay leaves
A small glass of cider
Method: How to make boiled ham
1. Pour the water into a large pan and warm up. Tip in the salt and aromatics and stir until the salt has dissolved completely. Pour the brine into a large plastic container and cool then refrigerate until chilled.
2. Place the ham in the brine and weight it down to ensure it is completely submerged. Cover and leave in the coolest place you can find for 3 days minimum, 4 days maximum per kilo.
3. Take the ham out of the brine and soak in plenty of fresh, cold water for 24 hours. Drain and weigh the ham.
4. Place the ham in a pan with more fresh, cold water and bring to the boil. On boiling, empty the water and replace with more fresh, cold water, bay leaves and a glug of cider. Leave to simmer for about 20 minutes per 500g; allow the ham to cool in the cooking liquid.
5. Remove the ham from the water once cool and refrigerate.
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Thanks guys
Dave....
thanks....
for...
the ...help....
