Wiltshire cure wet method

[Oddley]

Sodium ascorbate as an antioxidant will reduce the amount of nitrites to an amount that is undetectable within 20 days. As a reducer of nitrite you can see the less nitrite the less chance of nitrosamine formation. Temp also has an integral part to play "see below highlighted in red & bold".

The effects of heating meat products cured with nitrite have been investigated. The previously cited study, "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon," by J.W. Pensabene, et al., indicated that when bacon was fried at 210 degrees F for 10 minutes (raw), 210 degrees F for 105 minutes (medium well), 275 degrees F for 10 minutes (very light), or 275 degrees F for 30 minutes (medium well), no conclusive evidence of nitrosopyrrolidine could be found. But when bacon was fried at 350 degrees F for 6 minutes (medium well), 400 degrees F for 4 minutes (medium well), or 400 degrees F for 10 minutes (burned), nitrosopyrrolidine formation was conclusively found at 10, 17, and 19 parts per billion. Thus, well done or burned bacon probably is potentially more hazardous than less well done bacon. Bacon cooked by microwave has less nitrosamine than fried bacon. Consumers should cook bacon properly.

So if you intend to boil the bacon, sodium ascorbate is not essential, if you are going to fry it. I would recommend adding sodium ascorbate.

[Wohoki]

It's implicit that the the deciding factor is the temperature at which the bacon is cooked. So, if you like crisp bacon, cook it for a little longer at a lower temperature (which has the benefit of not ruining the taste as well.)

[hunterman]

I did read the article Oddley but you have to bear with me.
I am a novice you know!
I just wanted confirmation to what I thought (the less you heat the better)
Thank you Wohoki I think you got my drift
What about smoking. boil before or just wash then hot smoke?
or even cold smoke

[aris]

Does Franco's bacon cure have the ascorbate?

[hunterman]

i don't know the only info i got was this
and it does not seem to be curing half as quick as Oddley's cure

Instructions for ham cure
Wiltshire/ Old English
Method
Chilled Water 100%
Cure mix 10%
Eg. For every litre of chilled water add 100g of cure mix

� Gently stir the mixture in the water to dissolve the cure
� Immerse meat in cure making sure the meat is totally covered
� Remove from cure and wash meat with cold water
� Drain well and allow to dry


The meat pieces should ideally not be thicker than two to three inches, if larger pieces are used it is recommended that the cure is injected to ensure even distribution of the mixture.

Ingredients
Salt
Sugar
Spice mix
Black pepper
Preservatives : E251, E250

Strorage
Unused dry cure should be stored in a cool dry place and should be used within six months of purchase

[sausagemaker]

hunterman wrote

Ingredients
Salt
Sugar
Spice mix
Black pepper
Preservatives : E251, E250

Ascorbate is E301 so the answer is no it is not in Fraco's mix

Regards
Sausagemaker

[Oddley]

The following image is from the Lucas spec sheet for the "Traditional Bacon Cure".

As you can see the traditional bacon cure does contain ascorbate.

[hunterman]

So you could use Traditional Bacon Cure to make a gammon?
What about all purpose curing salt does that have E301 in it?
Also were did you get this info from Oddley?
I have just finished your Wiltshire cure ham wet method Oddley.
I started with 1 � lbs of meat so I boiled it for an hour.
It still tasted very salty so I have put it back in for a while.
My first impressions were not to my liking though.
Have you tried Franco�s Wiltshire cure if so do you cure it for same time as Oddleys?

[Oddley]

So you could use Traditional Bacon Cure to make a gammon?

Yes.

What about all purpose curing salt does that have E301 in it?

This ready mixed formula is a mix of salt sodium nitrate and sodium nitrite, it gives guaranteed results and is safer to use than pure nitrate/nitrite.

It don't look like it.

Also were did you get this info from Oddley?

What is given to me privately stays that way.

I have just finished your Wiltshire cure ham wet method Oddley.
I started with 1 � lbs of meat so I boiled it for an hour.
It still tasted very salty so I have put it back in for a while.

I have posted on quite a few occasions that the water should be tasted after 1/2 an hour of boiling, if it is too salty then change the water and reboil.

My first impressions were not to my liking though.

As I have explained this is a recipe from an old book so if you don't like it then you must blame. Miss Susan Fisher, Wiltshire.

[hunterman]

Oddley I hope you�re not getting upset about all the questions
I did change the water 3 times in fact.
And I was not blaming you just voicing an opinion

[Oddley]

I'm not getting upset at all. To be honest I can't understand how your meat has got so salty. when I and others have made it, the meat was not salty at all.

The saltiness would of course spoil the flavour. Also this is an unusual cure something we are not used too. The flavour of the beer comes through quite strongly. that is why I cautioned to use a beer you like.

I hope Franco's cure comes out all right for you, or it will be a big waste of meat.

[hunterman]

It may of had something to do with the beer I used, it was one I liked but
Under these conditions it may taste different.
I will try it again with something else.
I will leave Franco�s cure in for another week it just does not look right yet
Will let you know next week end
Bye for now

[Oddley]

hunterman, I have been puzzling over the fact that your meat was too salty. The only thing I can come up with and I hope it hasn't happened, is you have made a mistake in the amount of cure #1 or cure #2 the extra salt would make it too salty.
************************************************

In the first recipe this is what was written
Cure #1 20 gm (151 ppm Nitrite Ingoing)

I hope you didn't put in 120 g of cure #1

Cure #1 = 20 gm (151 ppm Nitrite Ingoing)

************************************************

The second recipe said

Cure #2 21 gm (153 ppm Nitrite Ingoing. 98 ppm sodium Nitrate Ingoing. Equivelent to 150 ppm Potassiun Nitrate.)

I hope you didn't put in 221 g cure #2

Cure #2 = 21 gm (153 ppm Nitrite Ingoing. 98 ppm sodium Nitrate Ingoing. Equivelent to 150 ppm Potassiun Nitrate.)

************************************************
If you have made a mistake then, if you haven't already done so, throw the meat away.

[hunterman]

I used the second recipe and the amounts correspond.
I did only use 1 � lbs of meat but I think you said that does not matter.
What I think I will do is get another small piece of pork and try it again.
Just to make sure

[Rik vonTrense]

FRANCO'S WILTSHIRE HAM CURE

I bought half a boned leg and thought I would have a go at making some ham off the bone.

Sent for the medium pack of cure from Franco and it dulu arrived but I am puzzled at the instructions.

Chilled water 100%
cure mix 10%
for every litre of water add 100gm of cure.

1...Stir in mixture to disolve.
2...Immerse meat so it is totally covered.
3...Remove from cure and wash meat with cold water
4...Drain well and allow to dry.

Now I am not so thick as to think that there is no time delay between 2 and 3........but how long and where for Gods sake. I am going to assume that it is 10 days per kilo plus four days minimum turning everyday.

But if instructions are being given then why not give them fully.


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