Does anybody know how to cure pork; I am trying to make gammon, which is a british technique of curing.
gunner.
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Gunner:
I don't know what gammon is. I would suggest you get the Morton Salt booklet on curing. I'm currently aging a country ham which I cured using their method. Also Rytek Kutas's book on sausage making has a wealth of information on curing.
Curing is a very detailed process and you must do it right or you could face some severe porblems.
Good Luck!
Mn-Que
I don't know what gammon is. I would suggest you get the Morton Salt booklet on curing. I'm currently aging a country ham which I cured using their method. Also Rytek Kutas's book on sausage making has a wealth of information on curing.
Curing is a very detailed process and you must do it right or you could face some severe porblems.
Good Luck!
Mn-Que
Looked up on google under gammon pork and it said that gammon steak is a lightly brined piece of pork from the leg using a "Wiltshire Brine". Gammon can aslo be a piece of boiled bacon if I read right. Do a search on it in any of the search engines and you'll get a lot of stuff on it. At any rate it's the Wiltshire brine and drying and curing process that seems to be key here
Jon
Jon
I got this info from Joe Ames of the Ingredient Store:
I found this in my library.. Looks like any standard bacon brine will do.
WILTSHIRE BACON
“In much of Europe, and Great Britain in particular, bacon generally refers to a Wiltshire side. Wiltshire sides are made from selected hogs weighing between 150 and 200 pounds live weight. The most desirable sides weigh 50 to 60 pounds and have a backfat thickness of 1 � to 1 � inches. The shoulder, loin, belly, and ham are left as one piece. The foreleg is removed at the knee and the hind leg at the hock. The tenderloin, ribs, neck bone, back bone, aitch bone, skirt, and loose fat are also removed. Hind legs are sometimes removed from Wiltshire sides and sold separately. These are referred to as gammons. Shoulders, known as fore ends, are also frequently sold as separate cuts, but the remainder of the side is normally sliced for sale. Wiltshire sides are cured by pumping and are then placed in cover pickle, in which they generally remain for 7 to 10 days. They are then removed from the pickle and stored under refrigeration for from 2 days to 2 weeks. This is sometimes referred to as a maturation period. Following maturation, the sidesmay be smoked or sold without further processing.”
Hope this helps
Joe
I found this in my library.. Looks like any standard bacon brine will do.
WILTSHIRE BACON
“In much of Europe, and Great Britain in particular, bacon generally refers to a Wiltshire side. Wiltshire sides are made from selected hogs weighing between 150 and 200 pounds live weight. The most desirable sides weigh 50 to 60 pounds and have a backfat thickness of 1 � to 1 � inches. The shoulder, loin, belly, and ham are left as one piece. The foreleg is removed at the knee and the hind leg at the hock. The tenderloin, ribs, neck bone, back bone, aitch bone, skirt, and loose fat are also removed. Hind legs are sometimes removed from Wiltshire sides and sold separately. These are referred to as gammons. Shoulders, known as fore ends, are also frequently sold as separate cuts, but the remainder of the side is normally sliced for sale. Wiltshire sides are cured by pumping and are then placed in cover pickle, in which they generally remain for 7 to 10 days. They are then removed from the pickle and stored under refrigeration for from 2 days to 2 weeks. This is sometimes referred to as a maturation period. Following maturation, the sidesmay be smoked or sold without further processing.”
Hope this helps
Joe