Wheels everyday ham

[johnfb]

Thanks phil
On the sheet they sent me it didn't mention nitrate just the nitrite.

As on the sheet:
Pack contains:Salt, preservitive Sodium Nitrite E250

[wheels]

In that case it has been changed - please get the actual level from the supplier and I'll re calculate it.

Phil

[johnfb]

Ok Phil, I will give them a buzz today
Cheers
John

[johnfb]

In that case it has been changed - please get the actual level from the supplier and I'll re calculate it.

Phil

OK Phil.
I just spoke with Tim. Although he was careful about giving me exact quantities he did say that there was both Nitrate and Nitrite in the Supracure. He said the levels were below the new EEC requirements. I pushed him for the levels and he said that they were between 1% and 1.5% for both.
Hope this helps.
Thanks
John

[wheels]

In that case, we'll amend it. It now becomes a compromise between having enough cure if the level is 1%, and not having too much if its 1.5%.


Use:
1000 mls (1 litre) water
20g salt
125g sugar (white/brown - whatever takes your fancy)
170g Supracure
The spices you fancy

This will give at 1%:

129PPM Nitrite
129PPM Nitrate
Not ideal, but above the minimum of 120PPM US standard.

At 1.5%

194PPM Nitrite
194PPM Nitrate
Again, not ideal, but below the US max for Nitrite of 200PPM but slightly above current EU levels (but below pre mid-2008 levels though).

Salt and sugar will be as before (roughly).

Sorry, John - best I can do in the circumstances.

Phil

[johnfb]

Not sure what all the PPM means but I dont care, I am thrilled to bits to have a workable cure for ham.

can I ask one more big favour ....any chance of doing the math for the corned beef on your blog?

Cheers in advance. I got a friend, who works in a pharmacy, to get me a syringe and some needles so I am ready to go.
Thanks again for all the work,I never would have worked it out without your assistance.
Looking forward to the corned beef too, the one on your blog looks like the one my wife buys from the supermarket.

Salivating already...

[wheels]

Not sure what all the PPM means but I dont care, I am thrilled to bits to have a workable cure for ham.

can I ask one more big favour ....any chance of doing the math for the corned beef on your blog?

Cheers in advance. I got a friend, who works in a pharmacy, to get me a syringe and some needles so I am ready to go.
Thanks again for all the work,I never would have worked it out without your assistance.
Looking forward to the corned beef too, the one on your blog looks like the one my wife buys from the supermarket.

Salivating already...

John

Please note that this cure is a compromise. It would be better long-term if you get some cure #1 (and optionally saltpetre).

I'll try the corned beef recipe but am up to my neck smoking hot dogs and partridges at present!
Phil

[johnfb]

Agreed on the cure, but I have a full 2kg of the supracure and want to use it up.
The cure is one I wil buy for sure but I need to get a few things to justify the postage on the purchase. To Ireland, the post costs more than the cure is worth when bought through here.. It is expensive to buy just one thing; so the next time I will try to order a few bits and pieces to get the cure across the Irish sea.

Compromise or no, it is great to have this recipe and please take your time on the corned beef one...no pressure at all, just happy to have what I have now.
Cheers

[wheels]

John

I've put them here:

http://forum.sausagemaking.org/viewtopi ... 9479#39479

Phil

[johnfb]

So I finally got some cure #1 ( which I always thought was pink...but it isn't) and tried out the Wheels everyday ham recipe.
Here it is in its bath waiting for cooking and eating...this wednesday. I am turning it everyday as it doesn't fit exactly in the container.
I will take some photos then and post my findings.
Thanks to Phil for his help (in a number of PMs) on this project.

John

[wheels]

My pleasure John

I only hope you like it as it's a very mild cure.

Phil

[johnfb]

My pleasure John

I only hope you like it as it's a very mild cure.

Phil

I'm sure it will, we do like a mild cure in our house. I can't wait to try it out.

Any comment on the cure #1 NOT being pink in colour? I always thought it was??
John

[wheels]

As far as I can see, the only cure #1 available to home curers in the UK is from Franco - and it's white!

The cure #1 on US websites is, as you say, pink. That's so people don't use it as salt - over here we'd just thing it was sherbert and eat it anyway!

[johnfb]

[saucisson]

As Phil suggested, the red colour is there solely to distinguish it from ordinary salt and it is often called "pink salt", its absence is not anything to worry about. Not to be confused with Himalayan Pink Salt which is a naturally pink coloured rock salt with no curing properties at all.

Dave