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
Help - Lost my notes on boiled ham making.
- Chuckwagon
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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
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
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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
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
- Baconologist
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- Location: Oxford, New Jersey
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.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
Godspeed!
Bob
Bob