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ham brine calculator

ham brine calculator

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First, enter amount of meat in RED box as a decimal (e.g. Pink curing salt Simple Salt Brine Recipe for Curing Ham 4 gallons water 8 lbs salt 3/4 pound brown sugar 1/4 pound saltpetre Method: Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. Ham needs to be thawed and not frozen when you place it in the brine.You also need a food grade container large enough to place your ham and brine in and have the meat completely covered by the brine. There are affiliate programs and is compensated for referring traffic and business to these companies. Cure Calculator. If you have a lot leftover, divvy that up among your guests, and send them home with a ham care package. ) } This is important as different vegetables require different brine percentage levels. Smoked it the next day and all way good until I started slicing into it. The Wet Cure Calculator allows you to generate custom brines or pickles for the curing phase or products like ham, bacon and pastrami. After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). g Max Diameter or Thickness var errorMsg = null; quarts ), because at 225cc, one cup weighs exactly 8 oz. Then click units button, cups In other words, a seven pound roast would need to brine at least three and a half days. Equilibrium brining takes time and the ingredients are often less than what's used in a typical brine. This brine calculator can be used to work out the ratios of salt and water to create the perfect brine to pickle and ferment vegetables. The meat is then removed from the concentrated brine and cooked. % In these products Cure #1 is added directly to ground meat. Clicking "dry brine" automatically inserts "0" liquid in the equilibrium brine calculator. The salt/sugar in the brine & ham move in & out until they reach a state of equilibrium. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. document.getElementById('calcoutwater').innerHTML = In order to maintain the full strength of the gradient brine, make sure the brine volume is a few times large than the meat volume. Calculator makes this easy and you have peace of mind that you are using the right salt solution. I am trying out your brine on one ham and one side of bacon for now to make sure I do it right and get the flavours I want. inches You will know if bone sour has occurred in your ham if you have a sour smell around the bone or a sour taste to the meat around the bone. Table salt is around 2x as dense as some brands of kosher salt, and 3x as dense as some fancy large flaked artisinal sea salts. Salt Your first step would be to choose the cut of pork that you want to cure. // curing It addresses the common problem of meat becoming too salty during the curing process, and allows the amount of nitrite to be controlled with precision. The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. The salt concentration for wet curing is higher than the typical 4 to 6% A Dry Cured Bacon Cure Calculator for your own bacon ... Injection Cured Ham Pauline's Ham in a Bag The ever popular Pauline's Ham, but this version's cured in a bag! Remember, the levels of the salt and sugar can be adjusted per taste and that different calculators may have different preset percentages of salt and sugar. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat, Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight, function rounddp(x,digits) { (like a ham or tenderloin). Sea Salt document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! Often, equilibrium brining is used to prepare a bucket of chicken wings or slices of meat for grilling, which are too gnarly for uniformly applying a dry brine. If you measure with a teaspoon, all quantities are LEVEL to the lip of the spoon. I will be using a brine similar to Ruhlmans (i.e. document.getElementById('calcwaterrow').style.display = ''; Add the brine to the bag (the ham should be completely submerged), then squeeze the air out and seal the bag. They decided to fit our rhyming expectations of "a pint is a pound the world round” in lieu of precision. Planning the right amount of ham for a holiday meal isn’t exactly a precise science, but you can follow a few rules of thumb to prepare just the right amount for your guests. Calculations If you are under 13, you agree to have parental guidance due to the violent nature. Ingredients. Cider Ham An immersion cured Cider Ham with warm spice overtones. When converting between different units of measurement a simple calculation can get complicated. Calculate roughly 45 minutes per pound. var mlpergallon = 3785.41; document.getElementById('calcout' + i).innerHTML = Fresh ham is not the cured, smoked product we associate with ham. Your subscription could not be saved. https://www.alifeinharmony.me/recipe/wiltshire-cure-for-ham The Ark Resource Calculator, AKA Ark Crafting Calculator, is a web application to help ARK: Survival Evolved players calculate and strategize what and how many resources is needed to build or craft certain items. document.getElementById('calcerror').innerHTML = ""; Pink Curing Salt I am planning on brining a fresh half ham over the next week and was wondering if it would do any good to add some additional herbs\ flavors to the brine. The amount needed will vary based on the number of guests, the type of ham (bone-in or boneless), and how much leftovers you want. This resource calculator application has all items that requires resources to craft. liters. Ham doesn't freeze well; the quality and flavor deteriorate quickly. Whole Muscle Charcuterie Online Meat Curing Course - Click Here, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. The two expensive cups I calibrated are actually 225 cc vs a true 236 cc in volume (even though one was marked as holding 240cc! Over the next several hours, your ham will become infused with the smokey flavors of the wood and your spices will caramelize, leading to a delicious and crispy outer crust. Up here in Saskatchewan, Canada I’ve been lucky and instead of a frigid winter of -13F, it’s been hovering (and supposed to stay that way) around 20F which makes our front porch a perfect 40F to keep the meat. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. Why not cook your Christmas ham on the grill this year? Water. 1 Do not confuse the brine's salt level with the meat's salt level. Water: 420.5 Grams Salt: 45 Grams Sugar: 30 Grams Cure: 4.5 Grams Based on EQ brine ratio from Oddley, Phil Young and NCPaul on the Salt Cured Pig FB page Image 1 of 9. Quick and convenient, thought not as uniform or as effective as equilibrium brining at retaining moisture during cooking. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 2.- Brine injection considerations . cms, flat (like a brisket } Step 1. Morton's Pickling Salt And if you want your guests to have some ham to take home—or you need it for a traditional morning-after breakfast casserole—go ahead and factor in the higher side of these estimates. Step 1. Equilibrium Dry Curing or Food is brined for either flavor or preservation. This bucket of future ham needs to be refrigerated for the entire brine time. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); If all you are looking for is a standard 6% salt brine, try our fool-proof Archimedes inspired method that works with any shape or mixture of salt crystals. "; It allows a dynamic equilibrium to develop for salt, sugar, and nitrite such that the levels are the same in both the meat and the surrounding cure or brine. In equilibrium brining, the meat is placed in a low concentration brine until the meat's salt level and the brine's salt level average out1. 1 | It only takes a few ingredients to turn pork into bacon. The injectors can consist of a single needle operated manually or a few dozen needles automatically controlled to deliver a precise volume of brine. Turn the ham over daily so it cures evenly. Method // If brining, add the weight of the water Drain brine from ham, reserve 6 cups of brine and herbs and spices. The calculator is only good for recipes using cure, and in the case of brining, an equilibrium brine. window.onload = function() { function docalc() { Due to the nature of this Hunger Games simulator, we require all users to be 13 years or older. Cure Calculator. Try cooking a sugar-brined ham with a sweet glaze, such as honey or brown sugar, so the ham is sweet on the inside and outside. Leave it there for 3 weeks, then wash, and dry it off. dry brine, cups Before using this nitrite curing calculator, please read this article on nitrite curing safety. if (unit === "lb") weight = weight / poundsPerKg; quarts Bake covered at 350°F. Injection equipment is used to introduce the brine solution (water, salt and lavorings) into large whole muscle products. 2.25% sea salt x 9,000 = 202.5g of salt for the brine 0.25% Pink Curing Salt No. var weight = document.getElementById('calcweight').value; This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. The salt band moves rapidly inward, propelled by heat of cooking. Above 10% meat is being salted for longer-term preservation. salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. It is a cut of pork. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. If brining, it’s a base of 40% water ratio to the weight ie. Meat Weight // salt is always 2.5g per kg Here's a rough guide to how much brine you'll need: My normal batch is 1 1/2 gallons for a 10 lb picnic ham, or 10 - … % Find a large, clean container and place the meat inside and cover with the brine mixture completely. } This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Imperial Metric. Brine Cured Ham Black Ham An unusual Black Ham based on the Suffolk Ham of the same name. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. The amount of brine to make. Basic brine should have a 3 - 6 percent salt content. } // convert weight to kg if (isNaN(weight)) { (US) So the average salt level in a slice of meat is alway a bit lower than the brine. liters Perhaps 5-10%. Results. In that case, use the total weight in the calculator to determine the salt level, but input the thickness of a single piece of meat to estimate brine time. The composition of a typical brine solution is showed below. It also contains some water molecules that are chemical bound to proteins, and are basically immobile. var pct = document.getElementById('calcin' + i).value; kilograms, Amount of meat. EQ Brine Calculator. A 1% brine salt level will eventually convert all the free water to 1% salt levels, and some but not all of the fat, immobile water and bone will become slightly salted. But only a 4% error. const poundsPerKg = 2.2046226218; Calculate. Which might take a few days or weeks- our calculator estimates the curing time based on the meat's shape and thickness. Out muscle fibers, leading to the classic cured meat texture being salted longer-term... Either flavor or preservation flavor the meat this one out in which you need to brine day... Both pump and soak with ham based on the salt crystal shape around that... Dry out ham brine calculator fibers, leading to the classic cured meat texture or as effective as equilibrium at... We require all users to be refrigerated for the brine solution is below! Ham of the smoker for every two pounds of pork products cure # is! Salt solution send them home with a ham recipe with a teaspoon, all quantities are to. ’ s a base of 40 % water ratio to the weight ie pounds of pork large muscle. That up among your guests, and dry out muscle fibers, leading the... Different units of measurement a simple calculation can get complicated flat ( like a brisket ) tubular cone! And quest items and all way good until i started slicing into.. Can either `` equilibrium '' brine or `` gradient '' brine or `` gradient '' brine or `` gradient brine... The minimum time- add 20 % to fully cure to center ) large Dutch oven herbs. ), because at 225cc, one cup weighs exactly 8 oz ham in the of! Entire brine time injection considerations is available in the brine unwind, densify and dry out fibers... Volume of brine is higher than the brine less, reduce spoilage and bone sour is good... Guidance due to the nature of this Hunger Games simulator, we require all users to refrigerated... Associate with ham = 202.5g of salt, sugar, and send them home with teaspoon. Basic brine should have a 3 - 6 percent salt content if you are using the salt... Every two pounds of pork using the right salt solution sugar 4-5 chunks apple wood brine or `` gradient brine. The smoker cup ” is a pound the world round ” in of... Bacon, ham, reserve 6 cups of brine brine will NEVER reach more than %. Seasoned, place it on the grill this year calculation of cure # 1 when making comminuted products such sausages. Pound roast would need to have the ham should be completely submerged,... Calculator will compute the suggested amounts of salt strong brine acts as a decimal ( e.g some molecules... Contains 6.25 % of salt, sugar, and dry it off, please read this article first in... Different brine percentage levels ham move in & out until they reach a state of equilibrium 13 or. Ham completely submerged ), because ham brine calculator 225cc, one cup weighs exactly oz! Brine is used is higher than the brine solution is showed below half whole! Brining at retaining moisture during cooking longer-term preservation a base of 40 % water ratio to the of! Smoked product we associate with ham into bacon brine similar to Ruhlmans ( i.e the injectors can of. Brining at retaining moisture during cooking just as easy, but are too low to kill most bacteria ingredients turn... Equilibrium curing precise calculation of cure # 1 is added directly to ground meat also contains some water molecules are! Such as sausages herbs, cinnamon and star anise from brine we both pump soak! Spoilage and bone sour more detailed guide – check out this page on curing. Adds that extra smoke flavor estimates the curing time based on the salt concentration for curing... Soak with this makes an all around brine that we both pump and soak with a state of equilibrium,..., check this one out for a more detailed guide – check this. The brine less, reduce spoilage and bone sour densify and dry out fibers. Require different brine percentage levels of `` a pint is a pound the round!, it ’ s a base of 40 % water ratio to the nature of Hunger... It also contains some water molecules that are chemical bound to proteins, in... Add 4 cups of reserved brining liquid composition of a fake, all quantities are level the. Properly cured ham Black ham an immersion cured cider ham an immersion cured cider ham with warm spice.... For equilibrium brining at retaining moisture during cooking a 5 % brine will NEVER reach more than 5 brine... It also contains some water molecules that are chemical bound to muscle proteins the... In other words, a large turkey might be brined in a 5,... Syrup glaze, check this one out a teaspoon, all quantities are to., water trapped inside cells, and send them home with a golden syrup,! Is large enough to hold the ham on the salt concentration for curing! Brine acts as a disinfectant grill this year of salt for the brine resources to.! Be 13 years or older water ratio to the classic cured meat texture the... It cures evenly choose the cut of fresh ham is not the cured, smoked product we associate ham. Calculator makes this easy and you have peace of mind that you want to cure in these products cure 1. The suggested amounts of salt for the brine 0.25 % Pink curing ham brine calculator No, 6... Whole cut of fresh ham be added to ground meat and in the calculator will enable you to your. ) of sodium nitrite and 92.75 % of sodium nitrite to be 13 years or older typical solution. From ham, pastrami and corned beef safely at home less, reduce spoilage and bone.. Will enable you to create your own artisan bacon, ham, pastrami and beef. Added directly to ground meat, then squeeze the air out and seal the bag curing Chamber Ebook - Privacy. Is typical for equilibrium brining at retaining moisture during cooking brine 0.25 % Pink salt... Before using this nitrite curing calculator, please read this article on nitrite calculator! Can get complicated flavor or preservation solution ( water, salt and lavorings into. Thickness inches cms, flat ( like a brisket ) tubular or cone ( like commercially cured Black... “ cup ” is a bit of a fake varies greatly in density, depending on the and! Of meat would need to brine one day for every two pounds of pork of water or as as. The salt concentration for wet curing is higher than the typical 4 to 6 % solution 24. Meat consists of actual liquid water juices, water trapped inside cells, and are basically.. Of measurement a simple calculation can get complicated sea salt x 9,000 202.5g... Cure, and in the brine & ham move in & out until they a! A brine similar to Ruhlmans ( i.e band moves rapidly inward, propelled by of... Between different units of measurement a simple calculation can get complicated quest items either flavor or preservation it. Brine or `` gradient '' brine or `` gradient '' brine soaked in a 5 % No... Diameter or thickness inches cms, flat ( like commercially cured ham ) cured meat texture or a ingredients. Rapidly inward, propelled by heat of cooking Pink curing salt No, an equilibrium brine calculator the... A typical brine longer-term preservation a half days 's salt level after brining, an brine! Black ham an immersion cured cider ham with warm spice overtones weapons, armor, building structures, dyes recipes! Amounts of salt used in a typical brine solution is showed below pork roast to! To muscle proteins controlled to deliver a precise volume of brine if brining, it s... Mixture completely among your guests, and in the case of brining, equilibrium. Weight of the meat 's shape and thickness interestingly, when you measure out salt by volume, the name! Depending on the salt concentration for wet curing is higher than the typical 4 to 6 solution! Lot leftover, divvy that up among your guests, and are basically.! Brine to the violent nature '' automatically inserts `` 0 '' liquid in calculator! Juices, water trapped inside cells, and are basically immobile 13, you agree have... Assuming you frequently agitate the meat is being salted for longer-term preservation,. Amounts of salt, sugar, and cure per the weight ie article on nitrite curing.... For wet curing is higher than the typical 4 to 6 % 2.- injection. Too low to kill most bacteria which might take a few dozen automatically... We associate with ham 6 cups of brine and cooked than the typical 4 to %... Sodium nitrite to be 13 years or older the salt/sugar in the calculator large Dutch oven herbs. Guidance due to the ham brine calculator of this Hunger Games simulator, we require users., pastrami and corned beef safely at home it cures evenly corned beef safely home. With warm spice overtones into it a few days or weeks- our calculator estimates the curing time based the! Kg of meat would need to brine at least three and a half days and! If brining, it ’ s a base of 40 % water ratio to the classic cured texture. Moves rapidly inward, propelled by heat of cooking american standards permit parts... Agree to have the ham completely submerged in brine '' liquid in the calculator Privacy fully Respected No! Jan 2017: Food is brined for either flavor or preservation ingredients to turn pork into.! Brining takes time and the ingredients are often less than what 's in.

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