Wet curing

[martyn c]

So, my first adventure at wet curing a ham, have started small just over a kilo, can anyone give advice on how long I should cure it for and then let it hang before it's ready.

Maybe not the right thing to ask in a smokers forum, sorry, but hay oh

 

[wade]

Hi Martyn. No this is exactly the right place to post these questions. Firstly so that we can help you can you please let us have more information...

What type of ham are you trying to produce? Gammon, country/Parma style, bacon etc.

What recipe are you following - please give details of salts/cures/spices times, weights etc

Is it bone in or bone out?

 

[crankybuzzard]

Bone in, bone out?  Injected?  Brine/cure type?  Is the meat a butt or a leg cut?

This is a great forum to ask in, LOTS of folks here cure meats.

 

[crankybuzzard]

Me and Wade are on the same wavelength today...

 

[wade]

 

[martyn c]

It's a bonless half leg, it's sitting in 10 ltrs of water 1kg of salt and 500 grms ( I hate new money) of brown sugar and I must say after 6 days it's looking good, am wanting to try hanging it in muslin to dry it once it's cured, well you've got to give it a go, haven't you  

 

 

[smokin monkey]

Hi Martyn, where did you get the cure mix from? I see your not using any cure either?

I do not wet cure at the moment but the mix doesn't like correct to me compared to a dry cure.

I would look seriously at this mix cure, it's well know n this forum.

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

 

[martyn c]

I got the recipe from here

http://www.accidentalsmallholder.net/food/food-processing/wet-curing-bacon/