Is this too much cure # 2

[wheels]

Indebted as always!

I've also found it in .pdf format

http://www.meatscience.org/pubs/White%20Papers/wp_001_2007_Natural_Organic_Cured_Meat.pdf

Phil

[Batman]

Interesting document which confirms much of what we have gleaned elsewhere particularly about the uncertainty of what actually happens in curing, the only exception being a reference to a paper suggesting that residual nitrite might be important The paper has more extensive examples of likely chemical reactions and a substantial list of references.

I'm still not sure that using natural occurring nitrates and reducing them with bacteria is materially different to adding nitrate/nitrites. This still seems to be more about a labelling/marketing issue, and not particularly relevant to the home producer, unless that is you have surplus celery juice lying around

[Iamarealbigdog]

Boy it's hard to keep up with this when your off line for a few days. Guys you have spit out more information then you can shake a stick at.

Over the weekend, I reviewed the project, We have been storing the ham at just under freezing to 1 or 2 degrees calceus. We went for the colder temperature and extended our cure time to allow the salt to do it's thing better.

The container that I have the single ham in has produces about two inches of brine which still has 10% (about) of the undissolved salt. The container where I have both hams, is 3/4 submerge... These hams have developed an very rich dark colour. The slurry is now the texture of a brine.

With the changes mede I am very confident where we have gone, I will post some pictures later this week

Cheers

[saucisson]

Interesting document which confirms much of what we have gleaned elsewhere particularly about the uncertainty of what actually happens in curing, the only exception being a reference to a paper suggesting that residual nitrite might be important The paper has more extensive examples of likely chemical reactions and a substantial list of references.

I'm still not sure that using natural occurring nitrates and reducing them with bacteria is materially different to adding nitrate/nitrites. This still seems to be more about a labelling/marketing issue, and not particularly relevant to the home producer, unless that is you have surplus celery juice lying around

I'm sure the meat and the bacteria in on it haven't a clue where the nitrate/nitrite comes from, it will affect them just the same...

Dave

[Inthebiz]

Im curious how your ham came out? I am currently trying the same recipe, it called for a 12-15 pound ham and i too felt it was too much nitrates. My ham is about 10.5 pounds and i cut the cure down by 33% i dont feel that just because its a runny cure it wont penetrate as much. I would like to know what kind of succes you had or not!