has anyone here made their own ham,i am going to give it a go and just want to know if anyone has tried it before
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has anyone here made their own ham,i am going to give it a go and just want to know if anyone has tried it before
Is that a Patrol shaped ham? ;)
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Had our own hams done in the past, but did it the easy way & had a local butcher collect our pigs from the abbatoir. The result was the best hams we've ever eaten. None of this wet slimy stuff they sell sliced in shops!
I havent done a ham but know an easy way to figure the salt content for your brine. "The potato" method...lol
In a container big enough for your meat chuck in water and a potato. Potato will sink, add salt and stir till the potato starts floating.
This will give you an optimum brine for curing meat.
Ive done with beef and it lasts for a frigging long time
...........on the road
yeah ok,i got given the curing salt form the local butcher,it says 170grm to 50 lt of water...
i have to decide what other herbs n shit to put in it
As you may already know there is curing salt #1 and #2.
1 is for short cures of meat and needs to bee eaten faily quickly
2 is for dry sausage/salami type of cure which hangs for weeks to months.
Years ago we used saltpetre but it was discontinued i belive in Australia. Used to burn like a volcano....used to love this shit as kids
...........on the road