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Help - Lost my notes on boiled ham making.
Posted: Wed Jan 30, 2013 08:45
by markjass
I bought a 1.3 kg pork rump today with the plan of making a 'ham' out of it. I have brined (wet cured) a ham before out of this cut. This worked beyond my wildest dream. I have searched all over the place for my notes but cannot find them. I will brine the pork in a 60% sal for 5 days. The pork rump has skin on it and about 0.5 cm cap of fat on it. What I cannot remember is do I need to remove the skin before brining it, poaching it or not at all.
Mark
Posted: Wed Jan 30, 2013 08:53
by Chuckwagon
Hi Mark,
Take a look at the "sticky" topic above this post (called "Beginners, Make Your Own Ham"). It's in red and should have all the information you need. Don't worry about the skin - just be sure its clean before you toss it into the brine. Good luck and keep in touch. Let us know how it turns out.
Best Wishes,
Chuckwagon
Posted: Wed Jan 30, 2013 08:59
by markjass
Thank you for your comment about the skin. Previously I had followed your post and that is why it worked so well.
Mark
Posted: Wed Jan 30, 2013 11:13
by markjass
With bacon I have mucked up brining, but produced the desired results using a dry cure. This has resulted in me loosing confidence in brining. Anyway I want to dispel this bogey man. I want 1/4 L of brine at 60 % Sal.
Can someone check my maths This is from the book
Water: 1 US gallon = 3.785 l = 3.785 kg
Cure: 120 grams
Salt 720 grams
Sugar 42 grams
1/4 US gallon = 950 ml = 950 grams
So
For 1/4 gallon or 950 mls =950 grams
Cure = 30 grams
Salt = 180 grams
Sugar = 11 grams
Posted: Wed Jan 30, 2013 18:19
by ssorllih
Your quart/ 950 ml is correct. Time in brine is also a factor. Also time for the brine to affect the entire meat mass is a factor.
Posted: Thu Jan 31, 2013 06:09
by Baconologist
markjass wrote:With bacon I have mucked up brining, but produced the desired results using a dry cure. This has resulted in me loosing confidence in brining. Anyway I want to dispel this bogey man. I want 1/4 L of brine at 60 % Sal.
Can someone check my maths This is from the book
Water: 1 US gallon = 3.785 l = 3.785 kg
Cure: 120 grams
Salt 720 grams
Sugar 42 grams
1/4 US gallon = 950 ml = 950 grams
So
For 1/4 gallon or 950 mls =950 grams
Cure = 30 grams
Salt = 180 grams
Sugar = 11 grams
The only potential issue I see is when you factor in the salt in the cure it becomes about a 68.5 degree brine, not a 60 degree.