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Ham curing time
Posted:
Mon Sep 10, 2007 8:29 pmby Freddy
Chaps, just to check, I've just put 3.5 kg leg into Franco's ham Brine, having given it 10% pump.
How long do I want to leave it in the brine for?
Presumably having injected it with the brine, I don't need to leave it in for the full 5 days per 0.5kg that seems to be reccommended on this site?
Many thanks for any replies
Posted:
Tue Sep 11, 2007 6:06 amby jpj
what do the instructions with the pre-made brine cure say?
Posted:
Tue Sep 11, 2007 10:29 amby Freddy
They don't. No mentions of cure time at all
Posted:
Tue Sep 11, 2007 11:23 amby jpj
best to get in touch with sausagemaking then and ask/confirm their recommendation
does the premix display it's ingredients?
Posted:
Thu Sep 20, 2007 3:49 pmby Freddy
Thanks, will do.
Premix has Salt, sugar, preservatives: E251, E 250
Thanks again for your advice
i wish i knew
Posted:
Sat Nov 15, 2008 9:05 pmby hotgoblin
have just recived my package and no were does it state how long please help
Posted:
Sun Nov 16, 2008 5:28 pmby saucisson
See my new signature :
Posted:
Wed Nov 19, 2008 10:31 amby chorlton
saucisson wrote:See my new signature :
Even a drummer can see that now!!