Dry Cured Ham ...... Suffolk Ham

[onewheeler]

Port and guiness? That's a "velvet pussy". Nice....

Martin/

[BriCan]

Port and guiness? That's a "velvet pussy". Nice....

Name is new to me ... mind you I might think twice going into some pubs back in the UK and asking for a "velvet pussy"

It was a trick (Guinness and Port) I learned quite some time ago from a friend (from London) who's mother would put a drop of port into the steak & Guinness pies she made for the family ~~ I do the same with mine and as these are my biggest seller I think it must work.

I have been known to push the envelope when someone says it will not work

[BriCan]

Been a busy day just trying to get caught up ....... typical mondays ....

I dropped into work Sunday morning to cook up the brine mixture, looked around after it was done and saw a sh*t load of work to do so went home and cut the grass

Just finished putting the bellies down (11) so now I need to turn each day for a couple of weeks then they are off to be cold smoked

[Dexter]

Hope you don't mind this being revisited?
I've read through the thread and am a little confused about how long the ham can sit in the cooked brine, Brican has said that it should be kept in it for 3 days per Kg but further into the thread (28 Feb 2012) he advises that he had left it in the brine since August(presumably 2011), how is this possible?, surely the All purpose salt cure will have been diluted by this action and made it potentially dangerous? Also, do you think that 'Equilibrium' curing could be used instead for the initial salt/cure#1 stage and if so what % salt and cure could be used?