Meat weight
kg
Quick
Smoked Ham
ratios per kg meat| Ingredient | Per kg | Scaled weight |
|---|---|---|
| Brine | ||
| Cold water | 141.7 ml / kg | 680ml |
| Plain salt Non-iodised, coarse or fine | 20.00 g / kg | 96g |
| Spices | ||
| Black pepper Ground | 1.04 g / kg | 5g |
| Nutmeg Ground | 0.42 g / kg | 2g |
| Garlic Fresh crushed or finely ground | 0.63 g / kg | 3g |
| Sugar | 1.04 g / kg | 5g |
Meat4.8kg
Brine volume776ml
Salt concentration12.4% brine
Cure : meat2%
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Plain salt brine: At 20.0 g/kg of salt per kg of meat, this is a traditional wet cure. The brine concentration works out to 12.4%, which is well within the range for a safe, flavourful cure over 5–7 days in the fridge (3–5°C). Use non-iodised salt — iodised salt can inhibit fermentation and leave a metallic aftertaste. Turn or massage the meat daily for even penetration.
Ratios derived from original 4.8 kg recipe · All weights rounded to 0.1 g