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Would appreciate feedback...


Jacqui
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I had some shoulder steaks tonight defrosted that noone wanted so trying to turn into a gammon type steak. 2 steaks came in at 1112gms. Once cured I will slice for half thickness. I'm trying for 2.75% salt, 1% sugar and used 0.024% Prague powder #1.  I bought some reusable sous vide bags that work well so far as vac pac.. £12 for 20..will leave until next Wed... If I've made a mistake or should try differently let me know... Still haven't worked out how to get the cure totally off my hand and in the bag.

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A couple of points... use a salt calculator for the weight of meat???
I leave my bacon for 10 to 14 days.

I put the meat in the bag and pour the mixture into the bag, then by tipping the bag upside down...using the bag to cover the meat....no need to get the mixture on your hands that way.

 

Ice.

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Hi Ice fever... My pics r confusing, couldn't work out to load in right order so gave up. I used my normal scales to weigh the meat the used the micro scales for cure... I will remember to use a slick surfaced container next time for the cure and tip in. Thanks for the help. 

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Hi Jacqui, Ice is correct use a Cure Calculator like this.

Put a small Pot On The scales, zero, then way out your ingredients.

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Mix together in a container first before applying to the Pork.

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A thing I always do as well is write on the vac bag, before you put the meat in The weight and the weight of each of the ingredients.

Put some of the cure into the vac bag, then put meat in, pour some of the cure down each side, and a little bit on the end facing you, give it a messarge then seal it.

Joint like that in my picture I cure for 10-14 days, would think you would get away with 7 days for those steaks.

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ok, see what you mean.  calculating as % is little high on the salt.  The scales have a tray that I measure it ingredient then add to larger bowl for mixing.  The steaks are only around 1 1/2 inches so thought a week would do it.  does leaving it longer change flavour?

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