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Thread: Hams

  1. #1
    Patrol God Avo's Avatar
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    Hams

    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
    Watch this space, as there maybe a comment added soon

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    Maxhead (4th August 2017)

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    Dribble Master Clunk's Avatar
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    Is that a Patrol shaped ham?


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    Patrol Freak Touses's Avatar
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    Quote Originally Posted by Clunk View Post
    Is that a Patrol shaped ham?
    C'mon, you're just hamming it up now!
    I AM NOT STUBBORN.........I prefer the term, Singlemindedly independent !

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    Avo (4th August 2017), bazzaboy (19th August 2017), Clunk (4th August 2017), GQtdauto (4th August 2017), mudnut (4th August 2017), pearcey (4th August 2017), Rossco (4th August 2017), Touses (4th August 2017), Winnie (4th August 2017)

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    Dribble Master Clunk's Avatar
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    Travelling Podologist Cuppa's Avatar
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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!

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    SUCH IS LIFE Maxhead's Avatar
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    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







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    Patrol God Avo's Avatar
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    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
    Watch this space, as there maybe a comment added soon

  16. #9
    SUCH IS LIFE Maxhead's Avatar
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    Quote Originally Posted by Avo View Post
    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







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  17. #10
    SUCH IS LIFE Maxhead's Avatar
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    Quote Originally Posted by Avo View Post
    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
    Ohh forgot, curing salt is on top of normal salt







    ...........on the road
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    I don't have a short temper. I just have a quick reaction to bullshit


    WARNING: Towballs used for recoveries can, and do kill people and damage property.

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