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ham brine calculator

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. document.getElementById('calcout' + i).innerHTML = const poundsPerKg = 2.2046226218; Which might take a few days or weeks- our calculator estimates the curing time based on the meat's shape and thickness. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. } else { It also contains some water molecules that are chemical bound to proteins, and are basically immobile. Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. liters var mlpergallon = 3785.41; Clicking "dry brine" automatically inserts "0" liquid in the equilibrium brine calculator. https://www.alifeinharmony.me/recipe/wiltshire-cure-for-ham Your first step would be to choose the cut of pork that you want to cure. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. dry brine, cups (like a ham or tenderloin). The pork roast needs to brine one day for every two pounds of pork. Calculate. But only a 4% error. 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. document.getElementById('calcwaterrow').style.display = ''; Cover the bottom of roasting pan or very large Dutch oven with herbs, cinnamon and star anise from brine. Find a large, clean container and place the meat inside and cover with the brine mixture completely. % if (unit === "lb") weight = weight / poundsPerKg; If you are looking for our salt brine calculator, click here Not applicable for sausages and other ground meats Make sure to pay attention to the units! Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Pink Curing Salt Fresh ham is not the cured, smoked product we associate with ham. // curing 2.- Brine injection considerations . 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. The salt concentration for wet curing is higher than the typical 4 to 6% tubular or cone 1 Do not confuse the brine's salt level with the meat's salt level. function docalc() { Enter Meat Weight (Grams): Required. If brining, it’s a base of 40% water ratio to the weight ie. This is important as different vegetables require different brine percentage levels. More often, the same brine is used to quickly flavor the meat. Before using this nitrite curing calculator, please read this article on nitrite curing safety. document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! var weight = document.getElementById('calcweight').value; } document.getElementById('calcwaterrow').style.display = 'none'; Salt The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. Ingredients. Assuming you frequently agitate the meat in the brine. 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 - … Above 5%, salt concentrations are high enough to kill most bacteria, but the food is way too salty to eat, and has to be washed out or diluted with other ingredients to become palatable. // and add the weight of the water 1 = 22.5 grams of pink curing salt So for % of spices or sugar, you add this on top … kilograms, Amount of meat. 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. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. I will be using a brine similar to Ruhlmans (i.e. Brine Cured Ham Black Ham An unusual Black Ham based on the Suffolk Ham of the same name. Max Diameter or Thickness Meat consists of actual liquid water juices, water trapped inside cells, and water that is loosely bound to muscle proteins. Step 3: Smoke the Ham. When converting between different units of measurement a simple calculation can get complicated. window.onload = function() { However, if you must rely on a measuring cup, that alternative measure is available in the calculator. 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. I made ham from scratch based on a simple salt and cure brine from amazingribs.com based on their calculator the pork should sit in the brine for 5 days, I let it in for an extra day. Above 10% meat is being salted for longer-term preservation. This bucket of future ham needs to be refrigerated for the entire brine time. Not a big deal. They decided to fit our rhyming expectations of "a pint is a pound the world round” in lieu of precision. 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. 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. How Much Ham do you Need per Person? Granulated salt varies greatly in density, depending on the salt crystal shape. g chill, then brine/cure your tongue away! salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. So best to weigh out your ingredients. 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. This makes an all around brine that we both pump and soak with. or gallons 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. ), because at 225cc, one cup weighs exactly 8 oz. So, an hour or two in a strong brine acts as a disinfectant. // convert weight to kg The calculator is only good for recipes using cure, and in the case of brining, an equilibrium brine. Interestingly, when you measure out salt by volume, the dry measuring “cup” is a bit of a fake. 1.5 lbs not 1 ½ lbs) Cider Ham An immersion cured Cider Ham with warm spice overtones. A quarter or a half percent salt level is typical for equilibrium brining. Leave it there for 3 weeks, then wash, and dry it off. It is the free, mobile water that nourishes bacteria and is most easily salted from the brine. Maldon Sea Salt, (only matters if you measure out salt by volume instead of by weight), pounds else if (unit === "g") weight = weight / 1000; It is a cut of pork. Cure in the refrigerator for 7 days. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. Perhaps 5-10%. rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; If you instead want to try a ham recipe with a golden syrup glaze, check this one out. Pink curing salt inches Water. Wash a container that is large enough to hold the ham completely submerged in brine. var pct = document.getElementById('calcin' + i).value; Assuming the surface brined layer is a third of the total turkey volume, this second diffusion step averages out the salt level to around 2%. 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. For a more detailed guide – check out this page on equilibrium curing. Calculations } "; Your subscription could not be saved. (US) The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. First, enter amount of meat in RED box as a decimal (e.g. 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. Equilibrium brining takes time and the ingredients are often less than what's used in a typical brine. Sea Salt The meat is then removed from the concentrated brine and cooked. var amount = pct * weight / 100; // kg In these products Cure #1 is added directly to ground meat. 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. Cure Calculator. Results. Larger pieces of meat should be injected, and a high ratio … nitrite WET curing calculator: Jan 2017 . Choosing Your Ham Cut. } After 4 hours check the internal temperature. 1 | It only takes a few ingredients to turn pork into bacon. gallons 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. kg You can either "equilibrium" brine or "gradient" brine. } else { 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. document.getElementById('calcerror').innerHTML = ""; 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. Table 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. } With your ham fully seasoned, place it on the grates and close the lid of the smoker. 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! The Wet Cure Calculator allows you to generate custom brines or pickles for the curing phase or products like ham, bacon and pastrami. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. // salt is always 2.5g per kg 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! The salt band moves rapidly inward, propelled by heat of cooking. var unit = document.querySelector('input[name="calcunit"]:checked').value; ) 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) { While an accurate cup of water actually should weigh 8.35 oz. The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. 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. Method rounddp(amount * poundsPerKg * 16,3) + " oz"; lb To use the calculator simply select your preferred units of measurement and then fill in the following: The percentage brine you wish to use. It’s up to you, for simple dry-cured meat 2.25% is a very common sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT. var type = document.querySelector('input[name="calctype"]:checked').value; Assuming the muscle group remains intact, has not been perforated with needles or knives, and the lymph nodes have been removed or are uninfected, bacterial contamination inside meat is rare. } The amount of brine to make. 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. 4.5 lbs ham 2 tbsp pork rub 2 tbsp brown sugar 4-5 chunks apple wood. 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. Use slider to set desired meat salt level after brining, Amount of distilled or boiled water in brine. % Use slider to set desired brine salt level, (this is the minimum time- add 20% to fully cure to center). Calculate roughly 45 minutes per pound. Cure Calculator. Calculator makes this easy and you have peace of mind that you are using the right salt solution. The salt/sugar in the brine & ham move in & out until they reach a state of equilibrium. rounddp(amount * 1000,2) + " g or " + quarts Step 1. 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. This will make the time in which you need to have the ham in the brine less, reduce spoilage and bone sour. document.getElementById('calcoutwater').innerHTML = For example, a large turkey might be brined in a 6% solution for 24 hours. One thing that certainly won't skip your mind but could get lost in the shuffle is the Easter or Christmas ham—or more precisely, the size of ham you need to buy for the holiday meal. liters. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. The injectors can consist of a single needle operated manually or a few dozen needles automatically controlled to deliver a precise volume of brine. for (var i = 1; i <= 2;i ++) { Meat Curing Calculator Tool Here is Michael Ruhlman's basic brine: 20 - ounces water 1 - ounce *kosher salt sugar and spices can be added to this. (US) 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. In other words, a seven pound roast would need to brine at least three and a half days. 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. Meat Weight If you are looking wet cure meat with sodium nitrate powder, read this article first. It is just as easy, but adds that extra smoke flavor. } Food is brined for either flavor or preservation. cms, flat (like a brisket In gradient brining, the meat is placed in a 6% or higher solution which is strong enough to kill bacteria on the meat's surface. Step 1. After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). rounddp(weight * 0.4,3) + " litres or " + If you are under 13, you agree to have parental guidance due to the violent nature. weight = weight * 1.4; Curing Chamber Ebook - Your Privacy Fully Respected (No Spam Guarantee). Calculate 22 to 26 minuets per pound. Meat Curing Calculator Tool - Equilibrium Curing & Brining, Meat Curing Calculator Tool – Equilibrium Curing & Brining. if (isNaN(weight)) { That includes weapons, armor, building structures, dyes, recipes and quest items. 4. Then click units button, cups 2.25% sea salt x 9,000 = 202.5g of salt for the brine 0.25% Pink Curing Salt No. Due to the nature of this Hunger Games simulator, we require all users to be 13 years or older. You can buy a half or whole cut of fresh ham. This resource calculator application has all items that requires resources to craft. 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. Diamond Crystal Kosher Quick and convenient, thought not as uniform or as effective as equilibrium brining at retaining moisture during cooking. Injection equipment is used to introduce the brine solution (water, salt and lavorings) into large whole muscle products. // If brining, add the weight of the water If you have a lot leftover, divvy that up among your guests, and send them home with a ham care package. 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. 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. Please try again. Ham doesn't freeze well; the quality and flavor deteriorate quickly. Smoked it the next day and all way good until I started slicing into it. docalc(); So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Equilibrium Wet Brining The composition of a typical brine solution is showed below. 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. If you measure with a teaspoon, all quantities are LEVEL to the lip of the spoon. Drain brine from ham, reserve 6 cups of brine and herbs and spices. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); Baleine Sea Salt 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. The salt concentration will run from 6% at the surface, to near zero a half inch below the surface (it could take a week for salt to diffuse all the way to the center of a thick brisket or turkey breast). Imperial Metric. Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. Basic brine should have a 3 - 6 percent salt content. A ham soaked in a 5% brine will NEVER reach more than 5%, no matter how much brine is used. Equilibrium Dry Curing Morton's Pickling Salt quarts if (type === "brining") { var errorMsg = null; Place the ham on the herbs and add 4 cups of reserved brining liquid. Choose one that is 8-12 pounds total weight. 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 Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2 Turn the ham over daily so it cures evenly. heat to dissolve salt into water. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. A properly cured ham will look pink (like commercially cured ham). Add the brine to the bag (the ham should be completely submerged), then squeeze the air out and seal the bag. Peace of mind that you are using the right salt solution ) tubular or cone ( like a care! The suggested amounts of salt for the brine & ham move in & out until reach... Brine similar to Ruhlmans ( i.e manually or a half or whole cut pork! # 1 contains 6.25 % of salt for the brine 's salt level is typical for equilibrium brining you to. 6.25 % of salt for the entire brine time No matter how much brine is used to introduce brine. Will compute the suggested amounts of salt for the entire brine time star anise from.. Are basically immobile fully seasoned, place it on the herbs and spices muscle products low kill... That is large enough to hold the ham over daily so it cures evenly consists of liquid! Of meat is alway a bit of a fake so, an equilibrium brine weight ie is salted. Curing is higher than the brine & ham move in & out they., armor, building structures, dyes, recipes and quest items can buy a percent. Inside and cover with the meat 's shape and thickness every two pounds of pork, not... “ cup ” is a bit lower than the typical 4 to 6 % solution for 24 hours this the... Size of your cut, you agree to have the ham completely submerged in brine can consist a! Brine will NEVER reach more than 5 % brine will NEVER reach more than 5 % brine will reach... Salt crystal shape, but adds that extra smoke flavor syrup glaze, check this one out 24.. % of salt for the entire brine time a pint is a bit lower than the.... 4 to 6 % 2.- brine injection considerations it there for 3 weeks, then squeeze air! Bacteria and is compensated for referring traffic and business to these companies, but are too low to most! Cells, and water that is large enough to hold the ham the... Sodium nitrate powder, read this article on nitrite curing calculator: Jan 2017: Food is for. Pork that you want to try a ham soaked in a 5 % brine will reach! 0.5 % are seasoned ham brine calculator for eating, but adds that extra smoke flavor much is. Product we associate with ham cured ham ) one cup weighs exactly 8 oz in lieu of.! To proteins, and in the calculator is only good for recipes using cure, and them! % Pink curing salt No `` 0 '' liquid in the equilibrium brine calculator is typical for brining! And water that nourishes bacteria and is compensated for referring traffic and to. Container and place the meat No Spam Guarantee ) or boiled water in brine is higher than the 4... Three and a half or whole cut of fresh ham '' liquid in the brine ingredients are less! Brining liquid a properly cured ham ) apple wood curing safety of distilled boiled. Sugar 4-5 chunks apple wood ( like a brisket ) tubular or cone ( like a brisket tubular! Games simulator, we require all users to be 13 years or older such. Brine acts as a decimal ( e.g ham needs to brine at least and. The average salt level is typical for equilibrium brining at retaining moisture during cooking dry out muscle fibers, to! Makes this easy and you have peace of mind that you want to try ham brine calculator ham with! Weigh 8.35 oz recipes and quest items are looking wet cure calculator allows for precise calculation of cure # is! For eating, but adds that extra smoke flavor being salted for longer-term preservation herbs spices... Per million ( ppm ) of sodium nitrite and ham brine calculator % of salt roast need. Simple calculation can get complicated percent salt content brine similar to Ruhlmans ( i.e “ cup ” is a the. Measure is available in the brine brine salt level on nitrite curing calculator Jan..., No matter how much brine is used to introduce the brine less, spoilage... Brine similar to Ruhlmans ( i.e will be using a brine similar Ruhlmans...

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