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  1. Wade

    Wade

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    Justin

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    Icefever

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Showing content with the highest reputation on 12/10/2019 in all areas

  1. Hi Justin - sorry I think there may be some confusion. My answer "no" was to whether the Cure #1 and the Woodsmoke Curing salt were the same. Yes you can use the Woodsmoke curing salt in the brine - you just need to adjust the quantity to compensate for the different amount of Nitrite and Salt I hope this helps
    2 points
  2. @Icefever stop it, my brain has gone in to over drive now!
    2 points
  3. Give you something to do @Smokin Monkey keep you out of trouble... Ice.
    1 point
  4. As we approach November now is the time we should start to think about making our Christmas Gammons. The big advantage with making your own is that you are in total control of both the flavour and how salty it is. It is as simple to make as bacon and once cured and smoked it can be frozen until required. For your gammon you will need a leg of pork - rolled boned leg of pork is fine. It is up to you whether you remove the skin - personally I do. A whole rolled leg of pork can be quite large so it is best cut into sections of about 1 Kg and, if necessary, the sections re-tied with butchers
    1 point
  5. Just an idea when using ziplock bag for curing, use displacement method to expel air. I have a hand pump for the ziplock bag I can use but displacement is easier and better. I do have external vac machine but with liquids it is not the best method. A chamber vac machine would be fine but those are more expensive to buy for a home set up
    1 point
  6. Here is the latest Excel version of my cure calculator. The "Calculate CURE" sheet page is protected however you can add additional cure mixes onto the "Data" sheet if needed. Nitrite Calculator 3.0 protected.xlsx
    1 point
  7. Morning Wade, Really appreciate the comprehensive reply. Learning all the time! I did work out how to use the online calculator at diggingdogfarm using the data in your extract as a comparison. Your Excel spreadsheet would be really useful to have offline. Let me know if I need to PM you an email to send it too. Thanks for the offer of some Cure#1 but i placed an order for some last night after writing this post. Panic had set in given I have a defrosted gammon sat here & the wrong cure purchased for my intended use (Nitrate) I'll keep you posted how I progress Che
    1 point
  8. 1067663496_NitriteCalculator3.0protected (1).xlsx
    1 point
  9. I'll certainly try that thanks.
    1 point
  10. I did about 4kg of cheese the other day and vacced it all, It is in fridge now and will stay there at least a month am before starting to eat. I will last ages. It would but I love it so it will not.
    1 point


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