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Method
Water 100%
Cure Mix 10% eg for every litre of water add 100g of cure mix
- Gently stir the mixture in the water to dissolve the cure.
- Immerse the meat in cure, making sure the meat is totally covered
- Remove from cure and wash meat with cold water
- Drain well and allow to dry
The meat pieces should ideally not be thicker thatn 2-3 inches, if larger pieces are used it is recommended that the cure is injected to ensure even distribution of the mixture.
Brine Cures for Ham
These cures are suitable for basic and advanced ham making, full instructions are included and no specialist equipment is required although a brine pump is recommended for larger bone in hams.
Plain Brine Cure
Plain brine cure, add your own seasonings to this basic brine, just mix with water and immerse your meat. Suitable for ham,salt beef, pastrami etc. Recipe guide included.
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Wiltshire Cure
An adaptation of the classic English cure, contains demerara sugar, sea salt and classic English spices.
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Old English Boiled Ham Cure
This is probably my favourite ham cure with bay, juniper, nutmeg and pepper.
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Online Catalogue | Curing Products | Brine Cures for Ham