Ham at home in 48 hours Boiled or Roasted

[@Peter-or8oc]

Proper hearty food the way people cry about fats , sugar and calories is ridiculous I'm 50 years old and back in the day when cooking was done in every home from scratch with proper food never did me any harm I love watching you cook good food :-) :-) :-) :-)

[@BackyardChef]

Thank you. Best, Rik

[@nicelady51]

I think this video is worth a million buck$ ❤ So many people are going to save a ton by doing this method. Love it!!

[@BackyardChef]

Glad you think so! Its an easy one. Best, Rik

[@kimmyseegmiller985]

Me too! Very clear and good directions!

[@BackyardChef]

Thank you. Best, Rik@@kimmyseegmiller985

[@williamkendall7412]

The boiled ham and the roasted ham are the two best, at least judging from appearances. I am a huge eater of sandwiches. Those two would make superb sandwiches. Not that I would turn down the boiled and glazed. To be sure, taste would be the final argument. May you have the best of days. Enjoyed the video.

[@BackyardChef]

Thank you. Best, Rik

[@neilanthonyhaywardlewis8978]

I made a slow cooked ham In the slow cooker and then glazed and finished it in the oven for xmas, it was beautiful...

[@BackyardChef]

Sounds great! I would imagine the smell was amazing. Best, Rik

[@CheerfulTerrier-xe6nn]

A bit of all

[@pixie3760]

Sounds yum! How long did you cook it for in the slow cooker please? I might try that.

[@neilanthonyhaywardlewis8978]

@@pixie3760 it was about 8 hours on auto setting, I placed it on a bed of sliced onions and leeks, with peppercorns and paprika, covered with water, the broth afterwards I used as a stock for a stew later 😀

[@pixie3760]

​@@neilanthonyhaywardlewis8978sounds great!

[@voxintenebris6367]

Those look absolutely stunning! Thank you so much for the great instructions. This is something that I have always thought of doing, but never actually done - no excuses now.

[@BackyardChef]

Good luck, and I hope you enjoy it. I always have some in the fridge. Best, Rik

[@dodgybodger3124]

Just bought the HYSapentia oven. What sold it to me was the rotisserie n the price. Keep the recipes coming pal. 👍

[@trinitywright7122]

I have never made a ham and I cook all the time. Rik, I am so glad you put this video back up! I am going to make a boiled ham and I'm going to buy that injection tool and do it just like you showed. This is a wonderful and amazing. I'm a single Lady of 63 years of age and I would pay at least 10 to $12 US dollars for a small canned ham and I have no control over that ingredient. I can pick a fresh looking ingredient and make it the way I want. I love you. I watch all your videos. I'm incredibly thankful for this one. I can make myself a loaf of bread and a ham and have lunch for at least an entire week! God bless you❤

[@BackyardChef]

You are very welcome. You can do this. Thank you. Best, Rik

[@Chris-ut6eq]

i had no idea how to make ham, but after watching this I'll wait for pork to go on sale :) Need to order the injector soon though!

[@BackyardChef]

Thank you. Best, Rik

[@pixie3760]

Oh, me too!

[@essiebessie661]

Walmart, if you are in the states.

[@TheFman2010]

I want to make my own ham now!

[@BackyardChef]

Go for it. You can do it. Best, Rik

[@Mark1405Leeds]

Looks so good. Love a ham joint finished off in the oven with a marmalade glaze! Never used a thermometer in my life! If the juices run clear at the end it's fine. The Northern way!👍 [I'd have drunk the Whiskey before this point]

[@BackyardChef]

Thank you. Best, Rik

[@pixie3760]

😂😂

[@tellitlikeitis-rg4ny]

Wife uses coca cola , maple syrup , and basicly same dry spices , boils it in the cola then glazes with maple , tastes stunning

[@BackyardChef]

Yes, lovely. Best, Rik

[@R.Akerman-oz1tf]

@@BackyardChefSimply love that stove flame. Oh yeah, I've never seen ham prep B4. Very educational.

[@sandeshnarwade8477]

Excellent, 👍 Superb 👍, I like way you explain things , the recipe, the short history associated with it, especially with those fantastic remarks, and one of my favourite liking , OHH LOOK AT THAT , Thanks a lot 👍👍😊

[@BackyardChef]

Thank you. Best, Rik

[@Stan-m9s2k]

Im watching this after i made chicken curry using your recipe

[@BackyardChef]

Thank you. Best, Rik

[@d.haroldangel241]

Awesome cook/teacher. Congrats. Will be doing these recipes !!!

[@BackyardChef]

Thank You. Best, Rik

[@barrywilton298]

Nice Job Rik. Answered all my questions, thank you. 👍🍺

[@BackyardChef]

Cheers, Barry. Have a good one. Best, Rik

[@FrancesWeyr]

I love your videos and smile every time you reach for the black pepper. My Dad was also one for lots of black pepper

[@BackyardChef]

Thank you, Mary. A great ingredient. Best, Rik

[@lizwilson5789]

Thank you really helpful, gr8t to see the process & different cooking methods, will be trying it for Christmas 👏👏🌟🍽😋😋😄🌸🌷🌸

[@jacqueline3433]

ALLELUJAH....Thank you Sir....

[@BackyardChef]

Thank you. Best, Rik

[@briandacosta5913]

Simplified and truly nice. Thank you!!!!

[@CheerfulTerrier-xe6nn]

I'm a dry brine kind of guy.....I do like your method

[@BackyardChef]

Thank you. Best, Rik

[@bonzo1928]

I like this method for ham, but dry brine bacon....

[@ricatkins4918]

An outstanding bit of cooking masterclass there Rik.🙌🏻

[@BackyardChef]

Not sure about that Len - I do have enough ham for sarnies and pasta. Thanks. Best, Rik

[@allenbrown8158]

That looks fantastic Rik

[@carolrosas6785]

What a beautiful gift. Thank you Sir ❤

[@BackyardChef]

Thank you. Best, Rik

[@pixie3760]

I just live for the common-sense way everything's explained so easily and it's accessible to everyone. Good nonsensical cooking...doesn't get better than this.

[@BackyardChef]

Thank you. Let's keep it simple. Best, Rik

[@albion2742]

Growing up in UK during the 1940-70s I loved i when my mum got some boiling bacon, it was one of my favorite meals. Now I am living it the USA I have never seen boiling bacon, all that seems to be sold is ham.

[@BackyardChef]

Thank you. Best, Rik

[@basingstokedave4292]

looking good rik.

[@BackyardChef]

Ha ha ha. It can be used many times, saves money. Good luck. Best, Rik

[@kimmyseegmiller985]

Thank you really great video you got it perfect so you can understand. I plan to do this with pork loin!

[@BackyardChef]

Yes good choice. Thank you. Best, Rik

[@rogerparkin843]

Lovely recipe. I like the idea of the boiled ham. I going to Makro next week so I will get some and try this. I made your sausage recipe. Delicious. Infact I made sausage patties. I have the same meat injector as you. Probably from the same place. Have a nice Sunday.

[@BackyardChef]

Cheers Roger. I have a stack of sausage patties in the freezer, they cook very quick - to slap in some bread with a fried egg for a quick breakfast. Chicken Kali Mirch - later, Black pepper chicken. Easy recipe. ( hopefully up today on other channel - just a tad busy at the moment) Best, Rik

[@budgieboy52]

Just bought a loin of pork today at 1.3kg so I can try out the roasted ham. If it looks and tastes as good as yours, I will be well chuffed. Thanks for the video, Rik.

[@BackyardChef]

John, you can do it - you will be amazed at how easy it is to make your own ham at home. Best, Rik

[@budgieboy52]

Cheers, Rick. I'm also going to make my own pork pie from your video too.

[@BackyardChef]

I have to make one here, too. Best, Rik

[@budgieboy52]

I've just brined my first pork loin, as i said i was going to.. I only made 2litres of brine, but I have about 1/2 litre left. Can I save it, refridgerate it, or freeze it for next time?

[@budgieboy52]

Actually, about 1 litre left. I will roast and glaze my loin as you did: I'll let you know how it turns out. Hopefully, it will be the first of many. Cheers, Rik.

[@bnnusa58]

Look at that 👍

[@joycegemmill8557]

I made mine in the slow-cooker it real good. Everyone

[@BackyardChef]

Thank you. Best, Rik

[@Peter-or8oc]

My mouth is watering lol a piece of that on some home made bread with butter on HEAVAN :-) :-)

[@BackyardChef]

Thank you. Best, Rik

[@Peony1307]

WOWZER! 🎉

[@BackyardChef]

Thank you. Best, Rik

[@anthonysilas8225]

Excellent !!👍🏻

[@BackyardChef]

Thank you. Best, Rik

[@alanbrady7116]

Thanks chefs 👨‍🍳 Please do KFC 🍗

[@felipestevens2719]

when is Rik's Restaurant opening up, you've way to many great meals up your sleeve

[@BackyardChef]

Hi Felipe, Had the restaurants and the big food business, so now it's keeping my hand in and helping those who want to make a meal. However, there are many idiots on here making comments about videos too long, and there shouldn't be any talking. Some want me to shave my hairy arms and hands, but you know they can all go do one. These are the type of people who have never worked in a real kitchen and seen how food is prepared and cooked. Their expectations are far too high for my channel - I wonder if they all get dressed in personal protective suits, gloves, hats, gas masks, etc, to cook at home or if they all like the sound of their own voice. So, for now, I will plod on and show real food that anyone can make at home. I'm very pleased Felipe that you are part of the community here. Best, Rik

[@JulietMcDevitt]

Rick - a British ex pat living in USA here. I just found your videos and you are fabulous! Don’t change anything about you or your videos. Love them!

[@BackyardChef]

Thank you. Best, Rik@@JulietMcDevitt

[@mikehelms8822]

I agree, you do you, and don't worry about what the snobs say, I personally love your videos the way you are doing them now and love to hear you explain and show us all how to make your recipes,thank you and God bless you and yours.

[@joeblow578]

@@BackyardChef Funny, I think the vids are just the right length. Long enough to actually get the information you need, and to get hungry. Your hairy arms make me think... just like my dad and his Irish family! And like me! :D

[@MarjorieOley]

Thanks for the tips keep them coming

[@BackyardChef]

You bet. Thank you. Best, Rik

[@CheerfulTerrier-xe6nn]

My dry brine is on pork belly and loin for bacon, then smoke

[@BackyardChef]

Thank you. Best, Rik

[@MarjorieOley]

That looks delicious 😋

[@BackyardChef]

Thank you. Best, Rik

[@stephaniekinal4921]

I will definitely give this a try. Question: Can I use the same process if doing corned beef brisket? Thank you

[@BackyardChef]

I haven't however that is a suggestion I may be trying. Best, Rik

[@sallyjeffrey2803]

One of my favourites, cooked ham 😋 Looks soo tasty😊

[@BackyardChef]

Thank you 😋Best, Rik

[@dylanthomas2333]

Brilliant

[@covidsnotrag3973]

Brill. Love it ❤

[@BackyardChef]

Thank you. Best, Rik

[@terribethreed8464]

Thank you for sharing your recipes. Have you ever made boiled then sliced tongue sandwiches with horseradish sauce. I just 70 in September & my Mom used to make boiled tongue & I loved it when I was a kid. I also loved calves liver with bacon & onion, go figure lol.

[@BackyardChef]

Yes I have. A very long time ago. Best, Rik

[@catherineheasley9772]

Chef, just discovered your videos and enjoy watching you. Looking forward to trying some of your recipes. Could you give a list of the spices you use in your brine?

[@BackyardChef]

In the description - a full ingredient list. Thank you. Best, Rik

[@brendarigdonsbrensden.8350]

Im doing a bit of binge watching and found ham. I brine pork loin to have my version of Canadian pea meal bacon so I can have a bacon butty. My mum knew I loved boiled ham so would buy boiling bacon for new years day.😘

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@brendarigdonsbrensden.8350]

@@BackyardChef American bacon is like frying smoked fat 🤦🏼‍♀️

[@joeblow578]

Hungry now... real hungry...

[@BackyardChef]

Thank you. Best, Rik

[@bonnierobbins4230]

Amazing results! You're so fantastic! "Piggy Wiggy" Done with style 😎 Ohio

[@BackyardChef]

Thank you. Best, Rik

[@meltimmins6368]

Oooooh pork loin to be ordered for Xmas/Yule and I’ll boil myself a ham for cold meat sarnies with piccalilli… Going to be busy soon. Mincemeat is steeping in jars at moment for mince pies! I dare’nt do them too early like the sausage rolls as I’ll scoff the lot and I’ll have to start all over😉🙂 And a Christmas cake…as well into the mix!…

[@BackyardChef]

Thank you. Best, Rik

[@paul-gerard9488]

Great video. How long do they keep for?

[@BackyardChef]

No idea - we eat within a few days. Thank you. Best, Rik

[@davez5941]

I do the same type of curing, but I usually end up smoking it. Have never tried boiling or roasting instead of smoking. It may be something to try.

[@BackyardChef]

I would love to smoke it. Cant have a smoker where I am at the moment. Thank you. Best, Rik

[@Metabookseller]

Thanks! Can you make a video of an Aussie or New Zealand ground beef pie. I saw on a video featuring small individual pies of chicken, beef, veal, etc. that they are very common and traditional in New Zealand bakeries.

[@BackyardChef]

OK. Thank you. Best, Rik

[@jimmyreuben6919]

Bloody awesome mate, gotta get me a syringe now 😊

[@BackyardChef]

Easy to use Jimmy. I use every month. Best, Rik

[@derricksmith5123]

how do you calculate how much #1pink Cure Powder to use when making the brine ??

[@BackyardChef]

To calculate the amount of pink curing salt No. 1 to use when making a wet brine for curing meat, it's essential to follow precise measurements to ensure food safety. Pink curing salt No. 1, also known as Prague Powder No. 1 or Insta-Cure No. 1, contains 6.25% sodium nitrite and 93.75% table salt. It's used to inhibit the growth of bacteria, maintain meat color, and add flavor. The general guideline for using pink curing salt No. 1 in a wet brine is to use 1 ounce (28 grams) of curing salt for every 1 gallon (3.8 liters) of brine. The brine solution typically includes water, salt, sugar, and spices, along with the curing salt. However, the exact amount of pink curing salt may vary depending on the recipe and the type of meat being cured. If you're preparing a brine solution and the recipe requires 1 gallon of water, you would add 1 ounce (28 grams) of pink curing salt No. 1 to the brine mixture. For a wet brine: - For 2 liters of brine, you would need approximately 14.74 grams of pink curing salt No. 1. - For 4 liters of brine, you would need approximately 29.47 grams of pink curing salt No. 1. These calculations ensure the appropriate concentration of curing salt to safely cure the meat while maintaining its flavour and colour. Best, Rik

[@kathleennorton2228]

​@@BackyardChefIn the olden days they did not use sodium nitrate, I don't think. I would think that with fresh meat with just a couple of days in the frig that just salt would work. They say sodium nitrate isn't good for us. I think I would go straight salt. Looks great. I want to try it. I never thought of making my own ham. Thanks for the video.

[@BackyardChef]

@@kathleennorton2228 Thank you. Best, Rik

[@wr3397-h9v]

Thank you sir for this video. I would like to try the recipe and maybe do a 2 kg. My question is can I freeze the meat after boiling and just bake it when needed? How long can you freeze it? Can you bake it and freeze it?

[@BackyardChef]

Yes you can. Freeze properly 6 months. Thank you. Best, Rik

[@rosaotra8170]

Would vacuum sealing it help it cure faster

[@BackyardChef]

This is a 48 hr cure. For me it would be the same vacuumed. Thank you. Best, Rik

[@timholt6802]

Hi Rik, I noticed on your last video for ham you said to cook it to 72°C internal, but in this one you say 60°C, just checking but I am guessing that 60°C is better ? Just bought a 3kg rear shoulder for Christmas Ham. Thanks in advance, great channel by the way.

[@BackyardChef]

Thanks, Tim - typo amended. The internal temperature of the ham should reach 160°F (71°C) for a fully cooked ham. Use a meat thermometer to check the internal temperature at the thickest part of the ham. I have a 2-kilo loin boiling now, funny enough. Best, Rik

[@timholt6802]

Thanks very much for that, the loins I have done before have come out perfect, hoping this larger piece will be just as good with the Honey glaze. Have a fantastic Christmas!@@BackyardChef

[@BackyardChef]

Thanks, Tim. I'm cetain your ham will be amazing. Will be cooking over Christmas so if you get bored check in. Have a lovely one! Best, Rik

[@sugarynugs]

reminds me of boxing day at my moms 😋

[@BackyardChef]

Thank you. Best, Rik

[@annwatts9884]

Please help me Rick. I love your channel and made loads of your recipes. I was watching you and you gave a tip about washing bought sliced ham. I can't find it, please tell me again what to do.xx

[@BackyardChef]

Hi, Ann. When you open the packet it normal has a little water/slime. I put a pan on boil some water in it and then put the ham slices in only a couple of seconds take out - do not try to cook the ham or it will go tough. Its just to basically clean the rubbish off. Hope it helps. Thank you. Best, Rik

[@annwatts9884]

Thank you so much for reply. Xx​@BackyardChef

[@paulwagstaff4172]

Do you use the same amount of spices in 2 liters of water as you do in 4 liters?

[@BackyardChef]

Hi, Paul - sugar, salt and cure NO - spices YES. Best, Rik

[@wolfman011000]

The best way i have found to submerge the meat and remove the air is to fill the sink with water and dip the ziploc bags into it, being careful not to flood the bag with sink water then seal it. We use the same trick for sous vide bags, in there water containers BTW. Oh and please try and use a tray/bowl whatever that can contain the brine if it does leak. Our preffered method is roasted and glazed, if it is a loin joint i like to spit roast it and glaze the hell out of it. Not a fan or boiling ham we use the steam setting on our instant pot duo if we plan to use it now. Don't do it often as we like the roasted way better. Or vac packed sous vide, we use the soud vide method if we want to store the ham as it is sealed and the long low heat sterlises it. Some lard or other fat or oil, with whatever herbs and or spices takes your fancy. We have kept them unopened in the fridge for acouple of weeks no problem but we do have more salt in our brine at 1.5%. For a 3-4 pound pork loin, we use 60c or 140 degrees F for 4 hours gives it a nice medium cook. or 65c or 150 degrees F for 4 hours gives us a medium well. Using the Anova nano. Thankd for the video and showing that home made is easy, better for you and cheaper. Take care, God bless one and all.

[@BackyardChef]

Thank you. Best, Rik

[@tonyphotiou1742]

I made the loin ham, and cooked it in a smoker. it turned out very flavourful. But. It was very salty. I should have soaked it first for a few hours. I assume it was salty because it loses moisture in the smoker which concentrates the salt. Next task is to try and cold smoke your formed has recipe

[@BackyardChef]

Wow! Let me know how you get on. Thank you. Best, Rik

[@budgieboy52]

Rik, I've inadvertently used Prague #2 rather than #1 (I do have both) Will it make much difference or do I have to marinade for longer or do I have scrap the ham - its still in the fridge brining and has been there for around 24hr

[@BackyardChef]

LONGER - Using Prague Powder #2 instead of Prague Powder #1 in your ham brining process will indeed make a difference, but you might not need to discard the ham. Prague Powder #1, also known as pink curing salt #1, is typically used for short-term curing processes like making bacon or ham that will be cooked before eating. It contains a mixture of salt and sodium nitrite, which helps to prevent the growth of bacteria and maintains the meat's pink color. Prague Powder #2, on the other hand, is used for long-term curing processes, such as making dry-cured sausages or meats that will be aged and not cooked immediately. It contains both sodium nitrite and sodium nitrate. The sodium nitrate slowly breaks down over time into sodium nitrite, which then acts as a preservative. Since you've used Prague Powder #2 for a ham, which is typically a shorter curing process, there are a few considerations: Safety: The sodium nitrite in Prague Powder #2 will still serve its primary function of inhibiting the growth of harmful bacteria. Curing Time: The presence of sodium nitrate, which breaks down more slowly, might extend the curing time slightly, but this is more relevant for long-term curing processes. Flavour and Texture: The ham's flavour and texture might differ slightly from what you'd expect with Prague Powder #1, but this shouldn't be a significant issue for safety or quality. Given this, you likely don't need to marinade the ham for longer or discard it. The key is to ensure that the curing process is otherwise carried out correctly - maintaining the right temperature, humidity, and time for the type of ham you're making. I would actually brine for another 24 - cook it - it should be ok. Best, Rik

[@budgieboy52]

@@BackyardChef Thanks Rik. I'll marinade for another 24hrs as you say and see how it turns out after I've roasted it in the oven. We learn from our mistakes is something I've come to agree with over the years, thanks again I'll let you know how the ham turns out.

[@budgieboy52]

I brined it for 48 hours rather than 24, after using prague 2 rather than 1. I have just taken it out of the oven and let it cool a bit and did a taste test. My good lady, who is a bit fussy about meat, particularly, gave it a big thumbs up. So a good result all round. I thought it was absolutely amazing. Thanks for your recipe and input to my brining mistake.

[@alyssaferaci1133]

I have brined my own brisket to make corned beef before...next time should i inject that as well? I didnt inject it when I made it I just soaked it in the brine for 10 days and it came out amazing..so good i wont ever buy packaged corned beef again

[@BackyardChef]

I tried to get hole of some brisket the other day - no chance here! Envy! Thank you. Best, Rik

[@FrancesWeyr]

I’ve just gotten back from the grocery store where I found a pork loin on sale. It weighs 2.19 kilograms. Do I need to make changes in the curing process because it is a larger cut than the ones you were using? My brother is looking forward to curing it and then slow roasting it with smoke on the pellet grill

[@BackyardChef]

It sounds like your aim is to do this as a 2.19 kilo piece. My Question why not just cut straight in half and have two? There are no changes - apart from you will be curing longer. Follow the ingredient list and description. There will be no problems. Enjoy your ham. Wish I could smoke mine here! Best, Rik

[@ginacable5376]

What were the little red pepper like things couldnt see them in description.

[@BackyardChef]

Yes, dried red chilies. Thank you. Best, Rik

[@solgoodman730]

🤤🤤🤤🤤🤤yum

[@BackyardChef]

Thank you. Best, Rik

[@JUSTICEshsyedZaC]

Please make caramel tart with sprinlels n custard

[@BackyardChef]

Here you go kzbin.info/www/bejne/b3LTk2qLgtmAmKM Best, Rik

[@tonyjustice4554]

hello could any one answer my last question re wet cure ? could only get weschenfelder pokel saolz bacon cure, butcher said its for dry cure but could i just make the brine with it as you do rik?

[@BackyardChef]

No mate. Its a dry cure. You can add flavours as well as the cure to your meat. Do not risk a wet brine you could be very poorly. Stick to the dry cure rub it all over with any flavours you like thyme. sage, cinnamon, nutmeg, you get the idea. Best, Rik

[@jillmorrison5202]

What do you do with all the food after you've finished the videos?

[@BackyardChef]

Eat, share, Thank you. Best, Rik

[@barnes128]

I just took my ham out the brine and put it in the fridge for the night. I can't decide to cook or roast yet. I will sleep over it 😂😂😂😂

[@BackyardChef]

Thank you. Best, Rik

[@anthonysilas8225]

Can we use dark Rum for the glaze instead of whiskey?

[@BackyardChef]

Yes. Thank you. Best, Rik

[@vmitchinson]

If you hot smoke the loin to an internal temperature of 57°C (135°F) you have back bacon.

[@BackyardChef]

Thank you. Best, Rik

[@tonyjustice4554]

do you make the cure or can you buy it ?

[@BackyardChef]

I buy it. Best, Rik

[@loopylyn6548]

What cut of Pork do you use? x

[@BackyardChef]

Loin. Thank you. Best, Rik

[@loopylyn6548]

@@BackyardChef Thanks 😁

[@raveon7260]

what knife do you use mate .mines sxxxe

[@BackyardChef]

Not an expensive one, but over sharpened - by a company called Seagull. Best, Rik

[@FatNormanCoathanger]

I thought there was going to be boiled ham and pease pudding. (In stottie cake) ......even though they all looked fantastic.!!!!

[@BackyardChef]

Next time! Best, Rik

[@janwong9437]

Omg yes that would be great 👍

[@annesoper911]

A simple glaze,combine marmalade with mustard of choice or not.

[@BackyardChef]

Delicious! Best, Rik

[@janwong9437]

I would have just left the joints in the pan and put that in the fridge 👍x

[@BackyardChef]

Good tip! Best, Rik

[@gavincardy8458]

Ham amazed used watch loads of pro *cough* Chefs, nar Ricks the real pro ham not coughing ham not joking.

[@BackyardChef]

Thank you. Best, Rik

[@derricksmith5123]

Is it imperative to use pink cure ?? Is there an alternative

[@BackyardChef]

It is cooking this way - this is for a 48 hrs turn around.

[@derricksmith5123]

@@BackyardChef thank you for the speedy reply - going to have a go at the Ham and the Malt Loaf for sure - I am in Canada enjoying your videos

[@gantz0949]

U need to sell shirts that say " ah look at that!"

[@BackyardChef]

Thank you. Best, Rik

[@leighDrusllalyle2304]

10% is easy maths. Just move the decimal point one digit to the left😇 Note to future me: double the bags before you put the pork in 😉 One question - why don’t you stud your roasted ham with whole cloves? Oh, a side note - you should try a Coca Cola glaze yummmm

[@BackyardChef]

Great tip! Best, Rik

[@jhontrivorsmith4253]

What about quantities

[@BackyardChef]

Full description in the description - amazing that

[@jhontrivorsmith4253]

​@@BackyardChef I am in Philippines and no list no ingredients or anything else attached to your video sorry

[@BackyardChef]

did you scroll down?

[@jhontrivorsmith4253]

@@BackyardChef Yes nothing anywhere sorry

[@BackyardChef]

Ingredients 2 / 4 litres of water Salt 170 g / 350 g Sugar 120 g / 220 g Cure 1 Prague pink powder 20g / 40g Cloves 4 Star anise 6 Crushed peppercorns 2 tbsp Coriander seed 2 tbsp Fennel seed 2 tbsp Chili flakes 2 tbsp Bay leaf 1 tsp Oregano 1 tbsp Cinnamon 2 sticks Boil all Inject 10% of the weight of meat Cure 48 hrs - 2 days per kilo. After removing the ham from the brine, rinse thoroughly or even let stand covered in water. Pat dry the meat. Put in the fridge overnight to firm up a little and air dry. Boil, Cook, BBQ, smoke, or roast.

[@rosaotra8170]

You should smoke one so we can see the difference

[@BackyardChef]

I would smoke all if I had a smoker here. Thank you. Best, Rik

[@paulwagstaff4172]

With only curing for 48 hours are you using the pink salt number 1 like before or the number 2? Why not cure them in plastic containers.

[@BackyardChef]

No room in my fridge here. Best, Rik

[@paulwagstaff4172]

One of the reasons I now have 3 large fridge freezers 🤣 what about the curing salt 1 or 2?

[@BackyardChef]

Hi Paul its 1 mate its in the description, thanks. Best, Rik

[@prarieborn6458]

Can you brine a turkey like this? if yes, plz show or tell us how. tks

[@cassieoz1702]

So, thats a 8.5% brine plus sugar and seasonings

[@BackyardChef]

Is it? Thank you. Best, Rik

[@lookingup-th7hg]

I put a straw in the top and suck the air out.

[@BackyardChef]

Good idea! Best, Rik

[@lisapop5219]

I thought ham was the leg?

[@BackyardChef]

Is it?

[@thetwopct]

Thanks for this video Rik, very timely with Christmas on the way!! I’ve got questions on this one, sorry in advance and any help appreciated. 1) If I used 1 litre of brine would I half all your 2 litre numbers? I’ve got a 900g bit of loin and 1 litre covers it in a bowl/bag. 2) I’ve tried to make ham at home before but it turned out super salty and I binned it as I was scared I was poisoning meself. This was a 1kg loin, 1litre water, 100g salt, 14g prague, 28g brown sugar. Injected 100ml, cured for 50hours in fridge at -4c, soaked for 2 hours, aired for 24 hours in fridge, baked until 165 inside. I’m guessing the brine was too concentrated for the quantities I used, what do you think? 3) I’m gonna try again but the levels of salt and cure going in bothers me when 20g salt and 2.5g prague is enough for curing bacon. I’ve used that site you recommended before as calculator and it’s saying 1kg / 1litre / 50g salt / 5g Prague, I realise your numbers are tried and tested but after my salty joint I’m overly cautious. eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/ Thank you!

[@BackyardChef]

Adjusting Salt and Cure Levels: The new ratio you're considering (1kg meat / 1 litre water / 50g salt / 5g Prague powder) sounds more balanced. This is closer to a typical brine concentration for ham. Remember, the type of salt (table salt, kosher salt, sea salt, etc.) can affect the salinity as they have different densities. Be consistent with the type of salt you use. Dont forget its all down to taste too. Like I said in my video I don't think the salt levels in my brine etc is too salty - but again it could be for someone else. Weve got to get you on the right track so you don't waste product. I would go with the (1kg meat / 1 litre water / 50g salt / 5g Prague powder) - if you scled mine down it would still be 85g of salt, which I would imagine is going to be too much for you. However I make it in batches of 2 or 4 litres very rarely drop down to 1 litre. I hope this helps and I haven't confused you more. Best, Rik

[@thetwopct]

@@BackyardChef thanks for the guidance. Tried again and this time spot on. I used 1kg pork, 50g sea salt, 30g sugar, 5g cure, 48 hours in fridge, soaked for an hour and then roasted and glazed. Tastes amazing and bang on for salt levels. Thanks.

[@BackyardChef]

Glad we could work it out - if not, we would have carried on until we did, mate. Well Done! Best, Rik