In a large (non-reactive) pot stir together: Bring the mixture to a boil, and stir until the sugar and salt are dissolved. If the thickness of the meat (from outside to the cavity) is 3 inches, and the brine is absorbing from both sides, then the brine needs to move 1.5 inches to cure all the ham. Whats people lookup in this blog: Share. A flat teaspoon of curing salt is fine for 5 pound ham, but for ham up to 6 pounds, you will want about 1/4 teaspoon more. I am going to give you 4 different recipes for curing ham, all are different but equally good. You do not need this step for boneless. If there is skin on your ham, remove it. This is a much milder form of curing than dry cure and does not require so much salt. Fresh (not cured, not smoked, the raw meat) boneless ham – 5-6 pounds from the leg or shoulder (shoulder is called a picnic cut). It should be completely covered in brine. Grill for 5-6 minutes, turn over halfway through cooking. The curing method is not universal -- my only experience was with American bacon, using a dry cure of salt, sugar, spices, and pink salt. Our traditional Wiltshire Cure recipe dates back to the 1840s and is a ‘wet-cure’ which means that the bacon is immersed in a liquid brine for 3 to 4 days. Sandridge Farmhouse Bacon Ltd in Bromham still uses a version of the original cure. What should the temperature be? Learn how your comment data is processed. Email. I have seen posts saying up to 60F, but I kept mine at about 40F (out in my garage in early January). British Pork, Salt, Demerara Sugar; Preservatives: Potassium Nitrate, Sodium Nitrite; Antioxidant: Sodium Ascorbate. I tried the honey glaze in the US, where hams are almost always smoked. Here it is cured, but not cooked. The first two recipes are for dry curing of ham and the other recipes are putting the legs of pork in brine.If you live in a hot climate dry curing is not a good idea as your meat will spoil and not be fit for human consumption. Add a weight to keep the ham submerged. (3) "Our traditional Wiltshire Cure recipe dates back to the 1840s and is a "wet-cure" which means that the bacon is immersed in a liquid brine (a salt and saltpetre solution containing useful salt tolerant bacteria) for 3 to 4 days." Oh so yummy!!! I used a ceramic bowl, but another easy way is to take a gallon sized plastic zipper bag, fill about 1/2 with water, seal well, and put on top of the ham. Prev Article. Your email address will not be published. Now you can use the same 22 general tips and 123 specific things I teach my clients to be successful with keto in those first crucial days. FREE on orders over £150 - Shop Christmas. If you want to, make cracklin’s out of it. I wanted to do a Wiltshire cure recipe so I converted an old recipe. Logged The smoking lamp is lit!!! Actually, it can be smoked as well, but most of the time you will find it not smoked. When BH and I lived in the UK, we had gammon. 1 Tablespoon lightly crushed juniper berries, 1 sprig fresh thyme or a big pinch of dried thyme. Pour the cool brine over the ham. What people are saying about our Wiltshire Cured Back Bacon, © 2020 Dukeshill Ham Company Ltd. All Rights Reserved. Perfick Pork Recipe 1kg pork belly (600g skinned and boned wieght) 30g Perfick Pork secret recipe bacon cure (5%) Jon’s Basic Bacon Recipe 1kg pork belly (700g boned weight) 2& 1/2g Prague powder number 1 10g dextrose 19g salt 1/2g smoke powder 10 or so good twists of black pepper. 1/2 way through the cure, turn the ham over so the part under your weight gets good contact with the brine as well. Frequently Asked Questions About Health Coaches. I actually found a butcher in the Eastern US making Wiltshire Cure for ham. Your email address will not be published. The Wiltshire Cure was about the process not the source of the meat. 2. Put your ham into a 2 gallon food grade bucket (or something equivalently sized). Next day delivery from Tuesday to Saturday. If you have bone-in, you need to inject the cure around the bone before putting the ham in the brine. It will be a bit brown due to the dark brown sugar and crushed juniper berries. | Privacy & Cookies | Terms & Conditions. (4) "Traditional Wiltshire Cure bacon, dates back to the 1840s. Save my name, email, and website in this browser for the next time I comment. You don’t want this bag of water to leak or it will dilute the brine! In this post, I describe how I cured the ham. Put the bucket in a cool place for 7-9 days, or up to 2 weeks if you want. How long to cure? Is this recipe the “real” Wiltshire cure? I hope you have as much success as I did! The Wiltshire cure is a traditional English technique for curing bacon and ham.The technique originated in the 18th century in Calne, Wiltshire; it was developed by the Harris family. You can get these buckets at a store selling equipment for home brewing. Suitable for freezing. The Devyses Pork is cured towards the old °Wiltshire Wet° recipe (which doesn't seem appetising until I say to you the °wet° area of the recipe describes spiced beer - we make use of the in your area made Wadworth°s 6X).