Ham Cure 4.5Kg
Price: $39.00
Ham Cure, as the name suggests, is an advanced cure optimized for the production of whole-muscle hams. It contains even more mineral salts than CBC Cure, which will make your hams moist and flavoursome. Please note that the addition of salt is required with this cure.
Method for Ham Cure
Ingredients
4.5 Kg Ham Cure
45 Kg Cold Water
4.5 Kg Salt (Salt content is a guide only, and can be adjusted slightly according to taste)
Makes 45 Lt of Brine
(For smaller batches, use above ingredients in the same ratio).
Method
1. Mix the cure with cold water in required quantity until completely dissolved.
2. Add the salt and mix further until it has fully dissolved.
3. Using a brine pump and needle, inject the brine into the meat muscle repeatedly, ensuring the cure is evenly dispersed in small quantities. As a guide, the meat being cured should weigh @ 35% more after pumping. Do not pump too much brine into one spot, as this can 'blow' the delicate seams between the muscles in your ham.
3. Place remaining brine mix into a container, and immerse the meat completely in it. Refrigerate and leave to soak for at least 24 hours to ensure even distribution of the cure.
4. Remove cured product from brine, drain well and dispose of the remaining liquid.
5. Place your cured meat into a smoke oven which can be heated to a temperature of @ 100 Degrees Celsius. The ham must be cooked to an internal temperature of 68 Degrees, which can be checked using a stab-probe thermometer. This step will take several hours. Do not be tempted to speed the process by increasing the oven temperature, as this will result in fat liquification which will degrade your product. 6.During the cooking process (usually towards the end), add wood chips/pellets to the oven to smoke your ham as required.
7. When the ham is cooked, remove from the oven, refrigerate immediately to speed up the cooling process, then pack for storage as necessary.
