Brine Recipe request

[Paul Kribs]

It's like this.. I can't find the disk with my brine recipes on which Oddley did for me and as I am thicker than a dockers cheese sandwich I wonder if any of you brine wizards could formulate a recipe for me.. (so much for backing up )

The inevitable restrictions are:-

1 Leg weight 12 lbs
2 I know it is short notice, but I would like to cook it on xmas eve if possible, so pumping will be the way to go.
3 I have:- 25 grms saltpetre, 160 grms cure#2, 310 grms cure #1.

I would be very grateful for assistance please (sooner rather than later for obvious reasons)

Thanks
Regards, Paul Kribs

[saucisson]

The brine calculators are in the beginners section, is that what you need?

copied here:

To use the calculator that makes the process easier you will need software to open Microsoft Excel files such as Microsoft Office or the free Open Office package.

Acknowledgements

The recipes and method described here were originally posted by forum member Oddley.

Download the cure calculator



The cure calculator you use depends on your choice of curing salt.

For a cure using saltpetre:

Combination Cure Calculator for Saltpetre

For a cure using both saltpetre and cure #1:

Combination Cure Calculator for Saltpetre and Cure #1

Either open this file and save them to your computer or "right click" the link and choose "save target as", and then save it to your hard drive.

The rest of it is here: http://forum.sausagemaking.org/viewtopic.php?t=4899

Give me a shout if you need more...

Dave

[Paul Kribs]

Haven't got excel installed so it's of no use..

No worries, once I have done the rest of the side I will have another look for the disk. Irony is that I always print it out whilst I am using the recipe and throw it away when it is finished.... 'cos I have it on disk..

Regards, Paul Kribs

[saucisson]

No problem. I'll run the numbers through for you and post up the quantities. You've got a 12lb ham, is it bone in? and did you want to use cure #1 only, saltpetre only or both?

Dave

[Paul Kribs]

Thanks Dave
Whichever will get it done for xmas eve will be good with me. I can always remove the bone if necessary, but was hoping for a traditional shape, so preferably bone in. Also the cure.. whichever formulation will do quickest.

Appreciate the help, been a bit hectic here lately.. no time to do anything. Funeral here on Tuesday, collect Arthur Pig wednesday and clear up from Tuesday... and prepare primals for processing today and tomorrow. Got to keep it simple though. The old girl (mum in law) wants me to go up and dismantle the old fellows wheelchair motor and battery and then try to sell them.. and so it goes on..

Regards, Paul Kribs

[saucisson]

Beginners Combination Brine Calculator

Enter the Meat's Weight (A) 5454 gm
Enter the % of bone (B) 20 %

Make up a dry mixture of:

Salt (C) 121.11 gm
Sugar (D) 65.82 gm
Cure #1 (from sausagmaking.org) (E) 11.23 gm
Saltpetre (F) 1.32 gm
TOTAL (G) 199.48 gm

Use some of this mixture (G) to make a brine, use:


Water (H) 337.19 gm
Above Mixture (I) 99.13 gm
TOTAL BRINE CURE (J) 436.32 gm

Inject this Brine (J) into the meat.

The amount of the dry mixture (G) to rub into the meat is:

(K) 100.35 gm


That should do the job!
Sorry to hear about your father-in-law.
Dave

[Paul Kribs]

Thanks a lot Dave, and I take it that will be OK for cooking xmas eve..

I shall get on it once I have sorted all this sausage palava out..

Much appreciated, Paul Kribs

[saucisson]

Ideally it would be best to give it a bit longer, but I think you should be OK with that.

Dave

[Paul Kribs]

I took your advice Dave and it got 19 days. Decided to give it a bit longer as there was plenty of grub anyways.. Why do we always overdo it each year.
The good news is it has been roasting in a foil 'tent' for 3 hours, I have stripped the skin, scored the fat layer, studded with cloves and painted with a honey mustard glaze before being sprinkled with sugar. It has had another visit to the oven to finish off.



Many thanks for your assistance Dave.

Regards, Paul Kribs