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

  1. 2 points
    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. 2 points
    @Icefever stop it, my brain has gone in to over drive now!
  3. 1 point
    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 string. Unlike dry cured bacon where we apply the dry rub to the outside, for the gammon we we are going to create a concentrated curing brine which we will inject into the meat. This helps to ensure an even flavour throughout. The cure calculations are the same as for making dry cure bacon however it is best to slightly increase the salt levels as gammon is traditionally salty. When we cure the gammon ourselves we can increase the salt by just a small amount for the full flavour - but not so much that the joint needs to be soaked prior to cooking as in many commercial gammon joints. 3% salt is a good level to use for Gammon. Make the water for the brine First we make a batch of flavoured water for the brine that encompasses all of the aromas of Christmas. This can be made in volume and then only the required amount used from this to cure each each joint. Ingredients: 1 litre of water 5 g Star Anise 1 Bay leaf - fresh or dried 10 g cinnamon stick 15 g fresh ginger - sliced thinly 10 g Coriander seeds 5 g Black pepper 6 Clove buds 4 g Fresh garlic - crushed 1/4 of a grated nutmeg Place all of the ingredients into a pan and bring to the boil. Simmer gently for 5 minutes and then allow to cool to room temperature. Strain and retain the liquid for making the injection brine. Prepare the rub Combine the following ingredients in a grinder and grind to a powder. Sieve through a fine kitchen sieve to remove any large lumps 5 g Nurmeg 5 g Cinnamon powder 6 g Lemon pepper 5 g Garlic powder 5 g Coriander seeds 10 Clove buds This is applied to the surface of the meat after it has been injected with the brine. It is used at a rate of 5 g per Kg of meat Curing the meat Weigh each of the pieces of pork leg and calculate the amount of cure and sugar required for each. Nitrite - 150 Ppm (mg/Kg) Salt - 3% Sugar - 1.5 % - white or Demerara sugar Flavoured water - 1/10th of the weight of the meat Examples of weights used in 4 joints being cured Joint # 1 2 3 4 Weight (g) 868 1,175 1,278 1,563 Cure #1 (g) 2.1 2.8 3.1 3.8 Salt (g) 24 32 35 43 Sugar (g) 13 18 19 23 Water (g) 87 118 128 156 For each joint mix together the cure ingredients in the water and stir to dissolve and make the brine. Place the joint in a dish and using a Flavour Injector (cooking syringe) inject all of the brine evenly throughout the meat. Some of the brine will come out of the meat and into the tray - do not worry about this as any excess brine will be added back into the curing bag. Sprinkle the rub (5 g of rub per Kg meat) over the joint and place in a Ziplock bag or vac-pack bag. Pour in any remaining brine that came out of the meat. Seal the bag and then place in the fridge. Turn daily for 10 days to ensure that the brine remains in contact with the surface of the meat. Remove from bag and rinse under cold running water. Allow to dry before smoking and re-packing for Christmas. The flavoured brine gives a subtle Christmas flavour to the meat which is not in the least overpowering. In our house this has become one of our most popular Boxing Day meats.
  4. 1 point
    Give you something to do @Smokin Monkey keep you out of trouble... Ice.
  5. 1 point
    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
  6. 1 point
    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
  7. 1 point
  8. 1 point
    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 Cheers n Gone Nick
  9. 1 point
    1067663496_NitriteCalculator3.0protected (1).xlsx
  10. 1 point
    I'll certainly try that thanks.
  11. 1 point
    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.

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