Brining praque powder #1

[Mercedes]

Hi there, I want to have a go at making curing ham, I have some
Uk praque powder #1 and it states to use 2.5g per kilo of meat. If I am brining the meat do you use the same amount of cure? Confusing as I see recipes stating a lot higher amounts ie; 32g is this right when brining, do not want to poison myself using tooo much! Clarification would be most appreciated on this matter, tq

[NCPaul]

Welcome to the forum. The usage of 2.5 g of cure #1 per kilo of meat is for dry cured products. For brine cured meat the usage amount will be different. If you want to cure a ham, you might want to consider a combination cure with the cure, salt and sugar injected and additional salt and sugar dry rubbed on the outside. You would need a meat syringe to do this.

[Mercedes]

Many thanks , for explanation and will be sourcing a recipe to brine my first attempt on curing ham, regards

[wheels]

Hi, Welcome.

The top two hams on this page are brine cured:

http://www.localfoodheroes.co.uk/?p=cooked-cured-meat

Although they use specific beer/cider you can replace these with a liquid of choice (even water).

Hope this helps.

Phil

[captain wassname]

just my opinion but a combination cure (pump and rub) would be more reliable
When I say more reliable I mean that you have a great degree of certainty how much salt,sugar and nitrite goes in.
It should all be in FAQ

Jim

[wheels]

I agree.

Phil

[Oddwookiee]

In my experience, I'd absolutely recommend pumping. A surface rub just won't penetrate all the way unless you're willing to wait a loooooong time and burn up a lot of curing salt.

[captain wassname]

The point of a pump and rub is that as the brine ingredients are halved there is no chance that you ending up with a saturated solution and it only takes 10 days In fact DiggingDogFarm does his in 5 days.

Jim