How to brine a ham - The School of Artisan Food

[@antonhuman8446]

No fanfare. Only humble respect portrayed. What a pleasure! Many thanks. RSA.

[@carlyhammond6474]

I trawled the net for ages to find a video I actually understood and this was it, thank you so much, a gammon and ham now brining in the fridge!

[@rodchung173]

Had to watch a second time because i thought i had missed the part where he told us how much of each ingredient....yeah, this recipe will take my cooking to the next level alright😵😵

[@matthewjackson7352]

YOU JUST SAVED CHRISTMAS!! Who knew gammon for Christmas glazed ham was so hard to find in Vancouver, Canada? Butchers don't even know what I'm taking about!! Have got my hands on a 6 lbs piece of unsalted, uncured leg of ham on the bone. Cutting it very fine for the brining process (Xmas is in 2 days) but I'm going to give it a go anyway! Thank you for the video!

[@clivemina7770]

What are the quantities of salt etc per kilo?

[@peterknezevici8719]

how much salt ? is one ful table spoon / 1 litre of water enough ?

[@lizedur4976]

Thank you for the well-explained video. One request: please eliminate background music.

[@time4tea595]

Hi could you please tell me how to make raw meat into a boiling bacon please

[@shawn4357]

can you omit the sugar?

[@katherinemoseley141]

Yes, you can.

[@bselvadurai1]

Hi, Do you have a follow up video as to how to cook the cured ham? Do you boil it, roast it? tks

[@joesmith7427]

can i WET brine a piece of meat without refrigeration?? how much salt do i use in the water?? i want to let it brine for 2 weeks, maybe more?? pickles keep in a WET brine for weeks, what % of brine is that??

[@andrewpark1900]

Any chance of the detailed recipe for this brine? Weights etc

[@zaurike]

exactly... what a waste of time. Precision with curing salts is key.

[@emmatissing9095]

@@zaurike i agree no recipie for the brine

[@rcsays]

I appreciate the vid, but the music is so loud in the mix, it's difficult to hear what the guy is saying.

[@baggins919]

School of Artisan food i been in the industry for 40 years, by the salt off the internet ????

[@johnw.fordphotography4268]

In All Respect , But No SUGAR Ever