Help - Lost my notes on boiled ham making.

Post Reply
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Help - Lost my notes on boiled ham making.

Post by markjass » Wed Jan 30, 2013 08:45

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
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Wed Jan 30, 2013 08:53

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
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Post by markjass » Wed Jan 30, 2013 08:59

Thank you for your comment about the skin. Previously I had followed your post and that is why it worked so well.

Mark
Do no harm. Margerine is the biggest food crime
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Post by markjass » Wed Jan 30, 2013 11:13

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
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Wed Jan 30, 2013 18:19

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.
Ross- tightwad home cook
User avatar
Baconologist
Passionate
Passionate
Posts: 385
Joined: Fri Apr 06, 2012 00:37
Location: Oxford, New Jersey

Post by Baconologist » Thu Jan 31, 2013 06:09

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.
Godspeed!

Bob
Post Reply