Everyday Ham Recipe

Air dried cured meat and salami recipes

Postby Sweetcure » Sun Apr 12, 2009 12:27 pm

In speeding the process up ,I mean warming the brine up to get within 3-5 C.
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Postby johnfb » Sun Apr 12, 2009 12:27 pm

No, there's no worries there, those temps are fine. Keep it cold!!!!!!
I was like that the first time I made it too, it's like waiting for a birth...lots of worrying and pacing up and down.
Let it do its thing and it will be fine, the Wheels calc is almost fool proof with great results too.
Don't foret the pictures of the results you get. :wink:
Last edited by johnfb on Sun Apr 12, 2009 12:29 pm, edited 1 time in total.
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Postby Sweetcure » Sun Apr 12, 2009 12:29 pm

Thanks thats put my mind at rest
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Postby johnfb » Sun Apr 12, 2009 12:30 pm

Just keep it cold, and all will be fine
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Postby wheels » Sun Apr 12, 2009 1:05 pm

The temp's not crucial when using nitrite - it's nitrate (saltpetre) that needs a higher temperature to work. I should have just written to keep it in the fridge!

Phil
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Postby johnfb » Sun Apr 12, 2009 1:09 pm

Yeah, get your act together, Phil..... :lol: :wink:
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Postby wheels » Sun Apr 12, 2009 1:12 pm

Cheeky! :lol: :lol:
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Postby Sweetcure » Sun Apr 12, 2009 6:37 pm

Thanks both thats a great help, will let you know the outcome . :lol:
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Postby Sweetcure » Wed Apr 15, 2009 10:06 am

Ham cooked , sliced and half eaten already. I cant thank all of you great people enough. Tastes and looks fantastic , i have taken some pics but need someone to put them on the sight. Thanks again for all help. :o :D
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Postby johnfb » Wed Apr 15, 2009 10:34 am

Well done, have a look here on how to put photos on the site

http://forum.sausagemaking.org/viewtopic.php?t=1610


John
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Postby Sweetcure » Sat Apr 18, 2009 8:04 pm

Image

Hi, here is the photo of the ham, sorry it is late. :D
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Postby wheels » Sat Apr 18, 2009 8:24 pm

I hope it tastes as good as it looks - blimey, I'm hungry all of a sudden.
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Postby saucisson » Sun Apr 19, 2009 10:59 am

Well done, consider yourself initiated :D

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Sweetcure » Sun Apr 19, 2009 12:15 pm

Thanks Phil thanks Dave, i really cant believe it is so good, but its all down to your help .Thanks again. :o :D
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Postby johnfb » Mon Apr 20, 2009 7:21 pm

well done! Wasn't that hard afterall was it?? :wink:
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