If you measure with a teaspoon, all quantities are LEVEL to the lip of the spoon. 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. Calculate. Not a big deal. ) It is a cut of pork. } Calculate 22 to 26 minuets per pound. } else { Your subscription could not be saved. If you instead want to try a ham recipe with a golden syrup glaze, check this one out. // and add the weight of the water Meat consists of actual liquid water juices, water trapped inside cells, and water that is loosely bound to muscle proteins. Step 1. 4. gallons Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. A properly cured ham will look pink (like commercially cured ham). Equilibrium brining takes time and the ingredients are often less than what's used in a typical brine. 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. 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. So best to weigh out your ingredients. Equilibrium Wet Brining 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. Enter Meat Weight (Grams): Required. 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. Choosing Your Ham Cut. 1 | It only takes a few ingredients to turn pork into bacon. // If brining, add the weight of the water document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! Meat Curing Calculator Tool - Equilibrium Curing & Brining, Meat Curing Calculator Tool – Equilibrium Curing & Brining. 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! Add the brine to the bag (the ham should be completely submerged), then squeeze the air out and seal the bag. Your first step would be to choose the cut of pork that you want to cure. Drain brine from ham, reserve 6 cups of brine and herbs and spices. g "; Please try again. 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. 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. It is the free, mobile water that nourishes bacteria and is most easily salted from the brine. This bucket of future ham needs to be refrigerated for the entire brine time. That includes weapons, armor, building structures, dyes, recipes and quest items. 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. else if (unit === "g") weight = weight / 1000; Then click units button, cups Morton's Pickling Salt for (var i = 1; i <= 2;i ++) { 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) { Brine Cured Ham Black Ham An unusual Black Ham based on the Suffolk Ham of the same name. Meat Curing Calculator Tool salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. But only a 4% error. Quick and convenient, thought not as uniform or as effective as equilibrium brining at retaining moisture during cooking. liters 4.5 lbs ham 2 tbsp pork rub 2 tbsp brown sugar 4-5 chunks apple wood. 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. 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. 1 Do not confuse the brine's salt level with the meat's salt level. Method This will make the time in which you need to have the ham in the brine less, reduce spoilage and bone sour. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. rounddp(amount * poundsPerKg * 16,3) + " oz"; var type = document.querySelector('input[name="calctype"]:checked').value; In these products Cure #1 is added directly to ground meat. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. 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! To use the calculator simply select your preferred units of measurement and then fill in the following: The percentage brine you wish to use. 1.5 lbs not 1 ½ lbs) 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. const poundsPerKg = 2.2046226218; tubular or cone 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. A quarter or a half percent salt level is typical for equilibrium brining. docalc(); The meat is then removed from the concentrated brine and cooked. Injection equipment is used to introduce the brine solution (water, salt and lavorings) into large whole muscle products. 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 There are affiliate programs and is compensated for referring traffic and business to these companies. 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. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. Salt Baleine Sea Salt Ham doesn't freeze well; the quality and flavor deteriorate quickly. Find a large, clean container and place the meat inside and cover with the brine mixture completely. var amount = pct * weight / 100; // kg 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. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. The salt concentration for wet curing is higher than the typical 4 to 6% document.getElementById('calcwaterrow').style.display = ''; 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! inches The pork roast needs to brine one day for every two pounds of pork. Morton's Kosher Salt You can either "equilibrium" brine or "gradient" brine. document.getElementById('calcerror').innerHTML = ""; Diamond Crystal Kosher } Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. Wash a container that is large enough to hold the ham completely submerged in brine. // curing Calculations 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 site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. Cure Calculator. Pink Curing Salt If you are under 13, you agree to have parental guidance due to the violent nature. 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). Max Diameter or Thickness 2.25% sea salt x 9,000 = 202.5g of salt for the brine 0.25% Pink Curing Salt No. document.getElementById('calcout' + i).innerHTML = rounddp(weight * 0.4,3) + " litres or " + Meat Weight Results. Step 3: Smoke the Ham. Granulated salt varies greatly in density, depending on the salt crystal shape. Food is brined for either flavor or preservation. Maldon Sea Salt, (only matters if you measure out salt by volume instead of by weight), pounds if (unit === "lb") weight = weight / poundsPerKg; Calculator makes this easy and you have peace of mind that you are using the right salt solution. quarts After 4 hours check the internal temperature. This makes an all around brine that we both pump and soak with. Use slider to set desired meat salt level after brining, Amount of distilled or boiled water in brine. (US) dry brine, cups cms, flat (like a brisket if (isNaN(weight)) { Assuming you frequently agitate the meat in the brine. liters. Calculate roughly 45 minutes per pound. 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. I will be using a brine similar to Ruhlmans (i.e. Due to the nature of this Hunger Games simulator, we require all users to be 13 years or older. It also contains some water molecules that are chemical bound to proteins, and are basically immobile. Place the ham on the herbs and add 4 cups of reserved brining liquid. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. 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. EQ Brine Calculator. (like a ham or tenderloin). The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. The ham must soak in the sugar brine for at least 12 hours for maximum effectiveness, so prepare and brine the ham a day before cooking. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. First, enter amount of meat in RED box as a decimal (e.g. If you have a lot leftover, divvy that up among your guests, and send them home with a ham care package. // salt is always 2.5g per kg nitrite WET curing calculator: Jan 2017 . They decided to fit our rhyming expectations of "a pint is a pound the world round” in lieu of precision. For a more detailed guide – check out this page on equilibrium curing. With your ham fully seasoned, place it on the grates and close the lid of the smoker. or Cider Ham An immersion cured Cider Ham with warm spice overtones. Before using this nitrite curing calculator, please read this article on nitrite curing safety. document.getElementById('calcwaterrow').style.display = 'none'; The calculator is only good for recipes using cure, and in the case of brining, an equilibrium brine. Fresh ham is not the cured, smoked product we associate with ham. Perhaps 5-10%. 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. lb How Much Ham do you Need per Person? Imperial Metric. Curing Chamber Ebook - Your Privacy Fully Respected (No Spam Guarantee). Which might take a few days or weeks- our calculator estimates the curing time based on the meat's shape and thickness. Equilibrium Dry Curing % Step 1. Choose one that is 8-12 pounds total weight. } else { 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 - … The salt band moves rapidly inward, propelled by heat of cooking. } Interestingly, when you measure out salt by volume, the dry measuring “cup” is a bit of a fake. Pink curing salt While an accurate cup of water actually should weigh 8.35 oz. The salt/sugar in the brine & ham move in & out until they reach a state of equilibrium. 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. rounddp(amount * 1000,2) + " g or " + rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; 1 = 22.5 grams of pink curing salt So for % of spices or sugar, you add this on top … This is important as different vegetables require different brine percentage levels. (US) // convert weight to kg 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. The injectors can consist of a single needle operated manually or a few dozen needles automatically controlled to deliver a precise volume of brine. gallons 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. Turn the ham over daily so it cures evenly. However, if you must rely on a measuring cup, that alternative measure is available in the calculator. Sea Salt Here is Michael Ruhlman's basic brine: 20 - ounces water 1 - ounce *kosher salt sugar and spices can be added to this. 2.- Brine injection considerations . After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). For example, a large turkey might be brined in a 6% solution for 24 hours. 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. 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. Why not cook your Christmas ham on the grill this year? Use slider to set desired brine salt level, (this is the minimum time- add 20% to fully cure to center). if (type === "brining") { window.onload = function() { Smoked it the next day and all way good until I started slicing into it. 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. More often, the same brine is used to quickly flavor the meat. 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