Icefever Posted October 27, 2018 Share Posted October 27, 2018 The other week we bought 3 very large gammons, they are all 6 to 7 kg each. Yesterday we cut one in half, one went in the slow cooker, but we thought let see what the other done via sous vide will turn out like? It went into a vac bag with apple and honey, should be out around 4 pm. Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 27, 2018 Share Posted October 27, 2018 I am on my way ? Quote Link to comment Share on other sites More sharing options...
Justin Posted October 27, 2018 Share Posted October 27, 2018 Taxi. Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 27, 2018 Author Share Posted October 27, 2018 Well we had a slice of both alongside each other and there was nothing to choose between them. They were both cooked 100%, the taste was the same, I (for me) would go for the 24hr one. 2 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted November 2, 2018 Share Posted November 2, 2018 Oh yes. I’ve done a fair few gammons in the sous vide now and love the texture. We don’t cook it any other way now! I only cook for 10-12 hours though Quote Link to comment Share on other sites More sharing options...
Wade Posted November 2, 2018 Share Posted November 2, 2018 16 minutes ago, Sarah Duffy said: Oh yes. I’ve done a fair few gammons in the sous vide Do you also make the gammon yourself? It is very easy - just like bacon. Here is a method for making Christmas gammonhttp://www.woodsmokeforum.uk/topic/890-christmas-gammon/ Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted November 2, 2018 Share Posted November 2, 2018 9 minutes ago, Wade said: Do you also make the gammon yourself? It is very easy - just like bacon. Here is a method for making Christmas gammonhttp://www.woodsmokeforum.uk/topic/890-christmas-gammon/ I don’t but I’ve not found it too salty and can always do a milk soak if needed. I do want to start having a play with cold smoking. I think it’ll be after Xmas though as I need some kit Quote Link to comment Share on other sites More sharing options...
Wade Posted November 2, 2018 Share Posted November 2, 2018 The good thing about making it yourself is that YOU control the amount of salt that goes in. Using this method you completely cut out the need to soak the gammon as you make it to the final salt levels that you prefer. I make my bacon using 2.5% salt and my gammon at 3%. If 3% is still too salty then you can reduce it to 2.5% or less. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 2, 2018 Share Posted November 2, 2018 12 minutes ago, Sarah Duffy said: I do want to start having a play with cold smoking. I think it’ll be after Xmas though as I need some kit Don't go buying any expensive equipment though as you probably have most of what you need. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 2, 2018 Share Posted November 2, 2018 right. https://www.theguardian.com/lifeandstyle/video/2013/dec/11/food-diy-how-to-make-smoked-salmon-home-video Check out the simple simple soldering iron technique to smoking here, real simples 1 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted November 2, 2018 Share Posted November 2, 2018 11 minutes ago, Wade said: Don't go buying any expensive equipment though as you probably have most of what you need. I just want the snake thingy for the pellets plus some pellets! Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 2, 2018 Author Share Posted November 2, 2018 36 minutes ago, Sarah Duffy said: I’ve not found it too salty I agree, I mentioned it to Rosie only the other day, we will soak the next one for a while before cooking. Ice Quote Link to comment Share on other sites More sharing options...
Justin Posted November 2, 2018 Share Posted November 2, 2018 Or as Wade says, use less salt in the first place, you can control that and negate the need to soak? 36 minutes ago, Wade said: The good thing about making it yourself is that YOU control the amount of salt that goes in. Using this method you completely cut out the need to soak the gammon as you make it to the final salt levels that you prefer. I make my bacon using 2.5% salt and my gammon at 3%. If 3% is still too salty then you can reduce it to 2.5% or less. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted November 2, 2018 Share Posted November 2, 2018 5 minutes ago, Icefever said: I agree, I mentioned it to Rosie only the other day, we will soak the next one for a while before cooking. Ice Yes depends where the joint is from I guess. I always used to find the supermarket ones too salty. Overnight soak should do it 1 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted November 2, 2018 Share Posted November 2, 2018 1 hour ago, Justin said: Or as Wade says, use less salt in the first place, you can control that and negate the need to soak? Salmon and cheese and ham are the main things I’d like to cold smoke. I have lots of work on at the moment but once caught up I will have some time to experiment Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 2, 2018 Author Share Posted November 2, 2018 These we bought were from the supermarket, I don't usely notice the salt, but this time it did seem strong.... Ice Quote Link to comment Share on other sites More sharing options...
Wade Posted November 2, 2018 Share Posted November 2, 2018 Yes, the commercial gammon can be very variable when it comes to salt content. That was what started me making my own. Now I have no need to soak as I know exactly how much salt has been put in. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 2, 2018 Share Posted November 2, 2018 Time to make your own? Quote Link to comment Share on other sites More sharing options...
sotv Posted November 2, 2018 Share Posted November 2, 2018 8 hours ago, Sarah Duffy said: Yes depends where the joint is from I guess. I always used to find the supermarket ones too salty. Overnight soak should do it Sainsburys do sweetcure gammon steaks (smoked or unsmoked) no salt taste and slightly sweet. Very tasty and how I prefer my gammon. Comes out of the packet a little wet, but dries out completely during cooking. Wade posted the ratio/measurements for sugar/salt for sweetcure gammon, if you like(d) it and is something I am hoping to try out in the coming months. Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 3, 2018 Author Share Posted November 3, 2018 8 hours ago, sotv said: Wade posted the ratio/measurements for sugar/salt for sweetcure gammon, if you like(d) it and is something I am hoping to try out in the coming months. I copied it over to a file when this load of bacon is finished a chrimbo gammon is next. Ice. Quote Link to comment Share on other sites More sharing options...
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