Injection Brined Ham - Cured in a bag. So easy to make at home.

[@sammarten8110]

I tried this recipe a couple of weeks ago and the ham turned out amazing, I'm just about to have another go, many thanks Turan!

[@Coldsmoking]

Thanks Sam, you’re welcome 👍

[@petalson]

Thanks I used this method but with turkey hind 1/4 was perfect for dinner tonight.

[@Coldsmoking]

Sounds great!

[@EroullaDemetriou]

Thank you for this great video. I sm looking for the ingredients and measurements but can't find them. Am I looking in the wrong place (description)?

[@Coldsmoking]

All the measurements are in the video!!!!

[@benrevell]

If I omit the Prague Powder, how much extra salt should I use? The same amount of the PP, making 114g of salt?

[@Coldsmoking]

No need to add aditional salt as the prague powder amount is so small

[@thetwopct]

Followed the instructions. But found the ham incredibly salty, had to bin it.

[@Coldsmoking]

the instructions are sound.

[@thetwopct]

Any idea what could have gone wrong? Isn’t 14g of cure a lot for 1kg of meat? When I make bacon I use about 2g for the same and far less salt.

[@Coldsmoking]

you have to remember its a wet brine and the curing agent is dispersed evenly throughout the liquid. your ham will never absorb all the curing ingredients and much is flushed out when the brine is spent. Perhaps you over injected the ham but without a full breakdown of your process i’d be stabbing in the dark.

[@thetwopct]

@@Coldsmoking OK, here's what I did. Any tips welcome. 980g pork loin, washed 1 litre of cold water 100g of sea salt 14g prague powder 24g of brown sugar Mixed into a brine In bowl, injected meat at 1 inch intervals using meat injector with brine mix Put joint in to bag inside another bowl, poured all remaining mix over the top Added spices - cinnamon stick, 4 cloves, 2 bay leaves, 1 star anise, 1tbsp black pepper Removed air and sealed bag with squeezy clip thing and a peg (don't have a vacuum sealer), meat was covered by brine Put in fridge at 1pm Saturday, took out at 3pm Tuesday 50 hours. Fridge is at 4C. Washed off brine, left to soak in water for 2 hours, washed again Put uncovered in fridge - I had to go away here for a day so it was left uncovered for 48 hours Took ham out to get to room temp Cooked in oven at 165c for about an hour until internal temp was 165f So my cut is different, I didn't brine it as long as you, I left it in the fridge uncovered longer, and I cooked it differently. Maybe roasting it didn't allow for the brine solution to thoroughly come off so boiling would have been better? Any tips welcome, thanks

[@Coldsmoking]

Thanks, as soon as you said you roasted the ham i kind of guessed it would be too salty. The process of boiling the ham in fresh water leaches out quite a lot of salt. If you taste the water after boiling the ham its quite salty. I think that may be the issue. Salt is one of those tastes that can be quite personal too individuals. some cultures have a higher tolerance to salt than others so it can be a very subjective measure. Having said that if you had of boiled your gam it’s likely it would have been good to eat. Give it another go 👍