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4th August 2017, 07:26 PM
#11
Expert
Originally Posted by
Maxhead
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
Probably has something to do with FunNazis and the following:
"Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre. Major uses of potassium nitrate are in fertilizers, tree stump removal, rocket propellants and fireworks."
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The Following User Says Thank You to UncleFrosty For This Useful Post:
Maxhead (4th August 2017)
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4th August 2017 07:26 PM
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4th August 2017, 07:37 PM
#12
Patrol God
Originally Posted by
Maxhead
Ohh forgot, curing salt is on top of normal salt
...........on the road
so do i fill a bucket with normal salt till spud floats...then add the amount of curing salt???
Watch this space, as there maybe a comment added soon
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4th August 2017, 07:50 PM
#13
Patrol God
Originally Posted by
UncleFrosty
Probably has something to do with FunNazis and the following:
"Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre. Major uses of potassium nitrate are in fertilizers, tree stump removal, rocket propellants and fireworks."
ah OK,might have to look into this,as i may know a guy who knows a guy that read it in a book where he can find some
Watch this space, as there maybe a comment added soon
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The Following 2 Users Say Thank You to Avo For This Useful Post:
Maxhead (4th August 2017), TPC (4th August 2017)
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4th August 2017, 07:56 PM
#14
SUCH IS LIFE
Originally Posted by
Avo
so do i fill a bucket with normal salt till spud floats...then add the amount of curing salt???
Yep correct, water, salt, curing salt and sugar is a very basic ham brine but other herbs and spices are added for different flavours
...........on the road
________________________
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4th August 2017, 08:04 PM
#15
Patrol God
Originally Posted by
Maxhead
Yep correct, water, salt, curing salt and sugar is a very basic ham brine but other herbs and spices are added for different flavours
...........on the road
legend,cheers.......will buy a few small pieces this weekend and practice....i have another 2 pigs in the paddock now so needd to practice for the crissie hams,one will be meat the other hams
Watch this space, as there maybe a comment added soon
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The Following User Says Thank You to Avo For This Useful Post:
Maxhead (4th August 2017)
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4th August 2017, 08:13 PM
#16
The 747
So how do we place an order?
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4th August 2017, 08:24 PM
#17
Patrol God
Originally Posted by
Winnie
So how do we place an order?
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lol...would you believe i sent some ding snag in the post this week,,posted here in pemberton..monday..mail coolect at 4pm..it arrived in rockhampton wednesday lunch time...express posted but still not bad.........but that's just teasing
Watch this space, as there maybe a comment added soon
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19th August 2017, 04:46 PM
#18
Patrol God
2 more days,then i will know if i have succeeded or failed miserably......
either way it will be a lesson cause i am not giving up
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The Following 2 Users Say Thank You to Avo For This Useful Post:
Clunk (19th August 2017), Maxhead (19th August 2017)
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20th August 2017, 08:26 PM
#19
Patrol God
Impatient bastard i am....some say brine for one day every pound others say brine for 12 days....i did it for 11 days...pulled it out of brine....dunked in hot water for 30 min to expell some salt.....i didnt have water hot enough as the flavour is a bit salty.......then whacked in smoker at 225 degrees farnieght for 6 hours......
What would i change......the flavour....to salty and would love it sweeter.......more raw sugar and maple syrup
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Watch this space, as there maybe a comment added soon
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The Following 5 Users Say Thank You to Avo For This Useful Post:
Clunk (20th August 2017), Maxhead (21st August 2017), MB (21st August 2017), Stropp (21st August 2017), TPC (22nd August 2017)
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21st August 2017, 01:22 AM
#20
Patrol God
That and fresh Marron mate, I'm on my way 😳
2003 gu3 td42tdi sold 😞 bloody gvm towing crap. Bt50 3500kg gvm.
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