www.sausagemaking.org

by **Freddy** » Mon Sep 10, 2007 8:29 pm

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

by **jpj** » Tue Sep 11, 2007 6:06 am

what do the instructions with the pre-made brine cure say?

by **Freddy** » Tue Sep 11, 2007 10:29 am

They don't. No mentions of cure time at all

by **jpj** » Tue Sep 11, 2007 11:23 am

best to get in touch with sausagemaking then and ask/confirm their recommendation
does the premix display it's ingredients?

by **Freddy** » Thu Sep 20, 2007 3:49 pm

Thanks, will do.
Premix has Salt, sugar, preservatives: E251, E 250
Thanks again for your advice

by **hotgoblin** » Sat Nov 15, 2008 9:05 pm

have just recived my package and no were does it state how long please help

by **saucisson** » Sun Nov 16, 2008 5:28 pm

See my new signature :

by **chorlton** » Wed Nov 19, 2008 10:31 am

saucisson wrote:See my new signature :

Even a drummer can see that now!!

www.sausagemaking.org

Ham curing time

Ham curing time

i wish i knew

Who is online