Everyday Ham Recipe

[Sweetcure]

In speeding the process up ,I mean warming the brine up to get within 3-5 C.

[johnfb]

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.

[Sweetcure]

Thanks thats put my mind at rest

[johnfb]

Just keep it cold, and all will be fine

[wheels]

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

[johnfb]

Yeah, get your act together, Phil.....

[wheels]

Cheeky!

[Sweetcure]

Thanks both thats a great help, will let you know the outcome .

[Sweetcure]

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.

[johnfb]

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

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


John

[Sweetcure]

Hi, here is the photo of the ham, sorry it is late.

[wheels]

I hope it tastes as good as it looks - blimey, I'm hungry all of a sudden.

[saucisson]

Well done, consider yourself initiated

Dave

[Sweetcure]

Thanks Phil thanks Dave, i really cant believe it is so good, but its all down to your help .Thanks again.

[johnfb]

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