Wet Cure/Brine

Discussion in 'Curing' started by sniper7990, Feb 2, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    OK, so with the resounding results of my first attempts at making bacon, I now want to cure a ham.

    Can anyone recommend a wet cure/brine for pork leg joint.

    Im not going massive weight wise on this as its a first attempt.

    Its leg joint,  skin on and off the bone

    Got plenty of salt, sugar and Prague Powder and lots of herbs and spices to play with
  2. susieqz

    susieqz Smoking Fanatic

    the brine i use for ham is not much different from pop's. check his, but forget 30 days. 10 is fine.

    mine comes from dave omak. i use only 1/4 cup of salt n i add 3 extra cups brown sugar n omit white.

    i have 2 tips. remove the skin. it will interfere with cure absorption.

    second,  inject the ham well, especially around the bone to prevent bone sour.

    i shoot for an injection rate  of 10% of the bone's weight. 

    not sure what i get as lots squirts out.

    you can play with recipes, as long as you get the  pink salt n  canning salt right.

     PM dave omak to get his formulae.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Point Sniper to the thread where I explained it....  Then others will have a glimpse..... 
    Last edited: Feb 2, 2015
  4. sniper7990

    sniper7990 Meat Mopper

    Dave...yet again you come up trumps 😆😆😆
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The basics of what I do is.....   weigh the meat..  weigh out 10% of the meats weight in water....  add the proper amount of cure#1 to the water for the meat to cure properly... add the amount of salt, say 2% of the meats weight... add process white sugar to the % you want.... 

    Dissolve it all in the water....   inject all of the water into the ham paying particular attention to the bones and joints to prevent bone sour....

    Then make up a brine solution to cover the meat.... if it is 1 gallon, 3800 grams, add the proper amount of cure #1 to the 3800 grams... same with the salt and sugar.....

    So you end up with the correct amount of everything inside and out...   no guessing whether the intake into the meat was achieved... you put it in there,,,    Refrigerate at 38 deg. F for at least 8 days....  

    When injecting, probably 10 cc's per injection and 50 injections to insure complete coverage...   so....  500 cc of injectable brine...   Or something like that....  you get the idea probably....
    Last edited: Feb 2, 2015
  6. susieqz

    susieqz Smoking Fanatic

    dave, i haven't seen that  thread where you explained it. you told me in a PM. i'll go look for the thread.

    if i find it, i'll post it here.
  7. susieqz

    susieqz Smoking Fanatic

    well, i can't find dave's thread.

    i sure can't repeat his instructions. he's my smoking guru, but he sits up nights

    thinking of ways to confuse a person..

    his formulae are full of stuff i never heard of. 

    grams, parts per million, cubic centimeters, quazars, quarks, maybe string theory is involved.

    i'm never quite sure if he's telling me how to make a curing brine or telling me how the universe was created.....
    Last edited: Feb 2, 2015
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Dave has helped teach a lot of folks here. Just remember when you cook what you make, that just because there is a min. temp requirement, you can cook it longer. Its the one meat I have found that doesn't taste better the lower the IT.

    I also found its the one time I go full strength on the salt in the brine. Ham's are just supposed to be a bit salty.

    Follow Dave's advise and you'll be happy with what you get.
  9. sniper7990

    sniper7990 Meat Mopper

    ok, this is only a very small boneless joint weighing 2 1/2 kg. Do I still need to inject it?
  10. susieqz

    susieqz Smoking Fanatic

    you know, injecting is easy n fast.

    plus, once you have an injector, you can inject all sorts of cool stuff into poultry n things.

    much better than just marinating.

    got mine from amazon but dave says you can get them super cheap from feed stores.

    so, there's little reason not to inject.
  11. sniper7990

    sniper7990 Meat Mopper

    think ill pop out to my butchers supply shop then :)
  12. sniper7990

    sniper7990 Meat Mopper

    Right, Ive had a go t this

    I bought an injector from my local Sainsbury for £1.50

    I used Pops brine http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

    Brined for 10 days (its only 2 1/2 kg after all)

    Taken it out today and left it in the fridge.

    Will cold smoke it tomorrow and hopefully have some pic over the weekend [​IMG]
  13. sniper7990

    sniper7990 Meat Mopper

    ok, after 10 days cure, the results are in.

    And its bloody awesome!!!!

    The small joint I cured for 10 days and smoke over hickory for 24 hours, has turned in to the most amazing ham ever .

    I used Pops basic brine, injected it I/o as well and it turns the cheapest leg joint of pork in to the most amazing ham

    going to plan to do a whole gammon, top leg joint for Christmas this year
  14. susieqz

    susieqz Smoking Fanatic

    great to hear. you just cold smoked?
  15. sniper7990

    sniper7990 Meat Mopper

    Yep, cold smokes over hickory Susie
    And the visual evidence....there isn't any really, coz we all demolished it over night!!!!
  16. susieqz

    susieqz Smoking Fanatic

    sniper, i understood it had to be heated to 140 IT.

    not so?
  17. sniper7990

    sniper7990 Meat Mopper

    no,no,no, I cold smoked first for 24 hrs, then put it in the oven to roast/cook
  18. susieqz

    susieqz Smoking Fanatic

    k, i get it now. i did mine overnight all in the smoker [26 hours]. best i ever had. i imagine finishing in the oven is the same
  19. sniper7990

    sniper7990 Meat Mopper

    tbh, this was a really small joint as part of a first experiment, so I was only in the oven for a couple of hours
  20. sniper7990

    sniper7990 Meat Mopper

    soz.....IT was in the oven for a couple of hours......don't want you naughty witch to get any ideas LOL

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