Everyday Ham Recipe

[Sweetcure]

Hi, yes i have a proper injector from Weschs. The brine doesnt stay in the meat. I have about 50 mils left which i dont seem to manage to get to stay in the meat. Does that matter.

[johnfb]

I always have some leakage when doing this but I keep pumping until the 10% is in and if some leaks out it has never made a noticable diference to the taste of mine or the colour.
Make sure you get it in as close to the bone as possible too, if it has the bone in

[wheels]

What he said!

[johnfb]

You'd think I was an expert on this subject now...a few weeks back I was a blubbering, shivering mess.

[Sweetcure]

Thanks John and Phil. I'll report back in due course.

[saucisson]

Anything that leaks out I tend to re-inject until I have as much in as the beastie can hold. When you get to the stage it is leaking out faster than you can pump it back in it is time to stop I do a combined pump and dry rub cure, so any excess leakage just goes in the bag with the dry ingredients.

[Sweetcure]

Thanks Sausson, i didnt know you could inject and rub at the same time,thats a good tip. My meat is a 2.7 kilo peice with no bone , the cure is one from Weschs. It says pump 10% and immerse for 2- 5 days . Doesnt seem long to me but expect they are right. Can it be left in the brine to long, and what happens if you do.

[johnfb]

Why don't you try their supracure for this. Works pretty good for me. Wheels calculated the cure ratios a while back.

[saucisson]

Thanks Sausson, i didnt know you could inject and rub at the same time,thats a good tip. My meat is a 2.7 kilo peice with no bone , the cure is one from Weschs. It says pump 10% and immerse for 2- 5 days . Doesnt seem long to me but expect they are right. Can it be left in the brine to long, and what happens if you do.

I do all my hams this way now:

http://forum.sausagemaking.org/viewtopic.php?t=3336

Pumping reduces cure times a lot so 5-7 days seems reasonable, I'm not sure I'd try it at two though

[Sweetcure]

Thanks Gents very helpful, still lots to learn.

[Sweetcure]

Hi again, just checked the temp of my ham in the fridge .Its only 2 C has that ruined my ham. I have turned fridge up , but is it to late.

[johnfb]

I wouldn't think so, is the ham cold to the touch?
I had a ham in a brine for the last 14 days in my shed in a picnic box with an ice block added every day. At one point I checked the temp on it and it was 5 degrees, but it still turned out ok and I cooked it yesterday and it was beautiful.
Just adjust the temp to what you want, and it should be fine.....I THINK!

[Sweetcure]

Thanks Johnfb, just checked its cold to touch.Turned the fridge up but i expect it will take a while for the brine to warm up abit. Is there anything i can do to speed the process up. I am using a clear container so i cant take it out of the fridge as i think the light affects the cure, is that right.

[johnfb]

Sorry, speed what process up?

If you are still on the Weschs cure at 10% pump, then it will cure in the alloted time depending on the size of meat. If you mean to make it colder, then stick an iceblock in the brine, but it should be ok in the fridge.

Light effects dry cure only, in that it leaves a greenish tint on the meat but only from the likes of flourescent lights as far as I know, or very strong light.

[Sweetcure]

The instructions say keep between 3 - 5 C . I thought that if it was to cold the cure stops working.