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. Granulated salt varies greatly in density, depending on the salt crystal shape. 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. 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. nitrite WET curing calculator: Jan 2017 . 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. If you instead want to try a ham recipe with a golden syrup glaze, check this one out. So the average salt level in a slice of meat is alway a bit lower than the brine. You can either "equilibrium" brine or "gradient" brine. This is important as different vegetables require different brine percentage levels. Use slider to set desired meat salt level after brining, Amount of distilled or boiled water in brine. Add the brine to the bag (the ham should be completely submerged), then squeeze the air out and seal the bag. Meat Curing Calculator Tool - Equilibrium Curing & Brining, Meat Curing Calculator Tool – Equilibrium Curing & Brining. Injection equipment is used to introduce the brine solution (water, salt and lavorings) into large whole muscle products. Choosing Your Ham Cut. When converting between different units of measurement a simple calculation can get complicated. Step 1. 1.5 lbs not 1 ½ lbs) Meat Curing Calculator Tool Salt 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. docalc(); // and add the weight of the water Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. If you measure with a teaspoon, all quantities are LEVEL to the lip of the spoon. 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. 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). 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. With your ham fully seasoned, place it on the grates and close the lid of the smoker. First, enter amount of meat in RED box as a decimal (e.g. document.getElementById('calcoutwater').innerHTML = Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. 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. Table Salt Fresh ham is not the cured, smoked product we associate with ham. % Calculate 22 to 26 minuets per pound. Your first step would be to choose the cut of pork that you want to cure. Ham doesn't freeze well; the quality and flavor deteriorate quickly. Equilibrium brining takes time and the ingredients are often less than what's used in a typical brine. var type = document.querySelector('input[name="calctype"]:checked').value; 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. Food is brined for either flavor or preservation. for (var i = 1; i <= 2;i ++) { var weight = document.getElementById('calcweight').value; rounddp(amount * 1000,2) + " g or " + kilograms, Amount of meat. else if (unit === "g") weight = weight / 1000; 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. } else { ) } 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. kg This resource calculator application has all items that requires resources to craft. A ham soaked in a 5% brine will NEVER reach more than 5%, no matter how much brine is used. They decided to fit our rhyming expectations of "a pint is a pound the world round” in lieu of precision. Larger pieces of meat should be injected, and a high ratio … Calculate roughly 45 minutes per pound. liters var mlpergallon = 3785.41; (like a ham or tenderloin). cms, flat (like a brisket 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. 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. The composition of a typical brine solution is showed below. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. var errorMsg = null; function docalc() { 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. 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. Quick and convenient, thought not as uniform or as effective as equilibrium brining at retaining moisture during cooking. Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. The calculator is only good for recipes using cure, and in the case of brining, an equilibrium brine. const poundsPerKg = 2.2046226218; 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. 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. The salt band moves rapidly inward, propelled by heat of cooking. The injectors can consist of a single needle operated manually or a few dozen needles automatically controlled to deliver a precise volume of brine. 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. weight = weight * 1.4; After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). } That includes weapons, armor, building structures, dyes, recipes and quest items. Ingredients. Diamond Crystal Kosher Not a big deal. There are affiliate programs and is compensated for referring traffic and business to these companies. (US) Concentrations below 0.5% are seasoned perfectly for eating, but are too low to kill most bacteria. % Imperial Metric. A properly cured ham will look pink (like commercially cured ham). So, an hour or two in a strong brine acts as a disinfectant. Cider Ham An immersion cured Cider Ham with warm spice overtones. In other words, a seven pound roast would need to brine at least three and a half days. Cure Calculator. Baleine Sea Salt if (isNaN(weight)) { A quarter or a half percent salt level is typical for equilibrium brining. // convert weight to kg Step 3: Smoke the Ham. However, if you must rely on a measuring cup, that alternative measure is available in the calculator. heat to dissolve salt into water. liters. document.getElementById('calcout' + i).innerHTML = rounddp(weight * 0.4,3) + " litres or " + 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. The amount of brine to make. var unit = document.querySelector('input[name="calcunit"]:checked').value; Interestingly, when you measure out salt by volume, the dry measuring “cup” is a bit of a fake. Pink curing salt "; 2.- Brine injection considerations . It is a cut of pork. Pink Curing Salt Which might take a few days or weeks- our calculator estimates the curing time based on the meat's shape and thickness. 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. return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); Wash a container that is large enough to hold the ham completely submerged in brine. Levels above 2% unwind, densify and dry out muscle fibers, leading to the classic cured meat texture. Bake covered at 350°F. Equilibrium Wet Brining More often, the same brine is used to quickly flavor the meat. 1 Do not confuse the brine's salt level with the meat's salt level. g 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 makes an all around brine that we both pump and soak with. Your subscription could not be saved. Then click units button, cups document.getElementById('calcwaterrow').style.display = ''; 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 Max Diameter or Thickness You can buy a half or whole cut of fresh ham. 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. Sea Salt Brine Cured Ham Black Ham An unusual Black Ham based on the Suffolk Ham of the same name. Curing Chamber Ebook - Your Privacy Fully Respected (No Spam Guarantee). quarts 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. gallons gallons https://www.alifeinharmony.me/recipe/wiltshire-cure-for-ham 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. or (US) 2.25% sea salt x 9,000 = 202.5g of salt for the brine 0.25% Pink Curing Salt No. 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) { 4. If you have a lot leftover, divvy that up among your guests, and send them home with a ham care package. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Place the ham on the herbs and add 4 cups of reserved brining liquid. Calculations Use slider to set desired brine salt level, (this is the minimum time- add 20% to fully cure to center). rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; rounddp(amount * poundsPerKg * 16,3) + " oz"; But only a 4% error. Results. var amount = pct * weight / 100; // kg ), because at 225cc, one cup weighs exactly 8 oz. The pork roast needs to brine one day for every two pounds of pork. 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. inches dry brine, cups So best to weigh out your ingredients. Meat consists of actual liquid water juices, water trapped inside cells, and water that is loosely bound to muscle proteins. Before using this nitrite curing calculator, please read this article on nitrite curing safety. After 4 hours check the internal temperature. quarts } It also contains some water molecules that are chemical bound to proteins, and are basically immobile. The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. Cover the bottom of roasting pan or very large Dutch oven with herbs, cinnamon and star anise from brine. Assuming you frequently agitate the meat in the brine. Turn the ham over daily so it cures evenly. It is the free, mobile water that nourishes bacteria and is most easily salted from the brine. } 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. Morton's Kosher Salt The calculator will compute the suggested amounts of salt, sugar, and cure per the weight of the meat. if (unit === "lb") weight = weight / poundsPerKg; 4.5 lbs ham 2 tbsp pork rub 2 tbsp brown sugar 4-5 chunks apple wood. 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. Water. Enter Meat Weight (Grams): Required. if (type === "brining") { Clicking "dry brine" automatically inserts "0" liquid in the equilibrium brine calculator. The salt/sugar in the brine & ham move in & out until they reach a state of equilibrium. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. The meat is then removed from the concentrated brine and cooked. Here is Michael Ruhlman's basic brine: 20 - ounces water 1 - ounce *kosher salt sugar and spices can be added to this. So, depending on the size of your cut, you should calculate how long it will take to fully brine cure. Due to the nature of this Hunger Games simulator, we require all users to be 13 years or older. Meat Weight Cure in the refrigerator for 7 days. } How Much Ham do you Need per Person? window.onload = function() { salt brine curing calculator: Jan 2017: Food is brined for either flavor or preservation. If you are under 13, you agree to have parental guidance due to the violent nature. } 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. Perhaps 5-10%. Why not cook your Christmas ham on the grill this year? } else { Calculator makes this easy and you have peace of mind that you are using the right salt solution. Calculate. Choose one that is 8-12 pounds total weight. The Wet Cure Calculator allows you to generate custom brines or pickles for the curing phase or products like ham, bacon and pastrami. Method 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. 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! 1 | It only takes a few ingredients to turn pork into bacon. 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. Morton's Pickling Salt I will be using a brine similar to Ruhlmans (i.e. 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. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. var pct = document.getElementById('calcin' + i).value; For a more detailed guide – check out this page on equilibrium curing. For example, a large turkey might be brined in a 6% solution for 24 hours. If you are looking wet cure meat with sodium nitrate powder, read this article first. Step 1. EQ Brine Calculator. Smoked it the next day and all way good until I started slicing into it. 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. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. Leave it there for 3 weeks, then wash, and dry it off. 1 = 22.5 grams of pink curing salt So for % of spices or sugar, you add this on top … This bucket of future ham needs to be refrigerated for the entire brine time. 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! This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. 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. Above 10% meat is being salted for longer-term preservation. In these products Cure #1 is added directly to ground meat. // If brining, add the weight of the water 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 - … lb 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. chill, then brine/cure your tongue away! 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%. document.getElementById('calcerror').innerHTML = "Meat weight does not appear to be a valid number! Equilibrium Dry Curing Maldon Sea Salt, (only matters if you measure out salt by volume instead of by weight), pounds It is just as easy, but adds that extra smoke flavor. Drain brine from ham, reserve 6 cups of brine and herbs and spices. 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. document.getElementById('calcerror').innerHTML = ""; document.getElementById('calcwaterrow').style.display = 'none'; Please try again. While an accurate cup of water actually should weigh 8.35 oz. // curing Basic brine should have a 3 - 6 percent salt content. The salt concentration for wet curing is higher than the typical 4 to 6% 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! To use the calculator simply select your preferred units of measurement and then fill in the following: The percentage brine you wish to use. // salt is always 2.5g per kg tubular or cone If brining, it’s a base of 40% water ratio to the weight ie. Cure Calculator. And you have peace of mind that you want to try a ham recipe with a golden syrup,... With your ham fully seasoned, place it on the grates and close lid! Density, depending on the grates and close the lid of the meat is being salted for preservation... Soaked in a strong brine acts as a decimal ( e.g for precise ham brine calculator! Inward, propelled by heat of cooking out muscle fibers, leading to the lip of the spoon one! A more detailed guide – check out this page on equilibrium curing brining! And 92.75 % of sodium nitrite to be 13 years or older are too low to kill most.. And the ingredients are often less than what 's used in a %! It the next day and all way good until i started slicing into.!, amount of distilled or boiled water in brine ’ ham brine calculator a base 40! Ham soaked in a slice of meat in the case of brining, of! Pork that you are using the right salt solution anise from brine chunks wood... Curing time based on the meat inside and cover with the brine less, reduce spoilage and bone.... Cook your Christmas ham on the herbs and add 4 cups of brine the,! Tubular or cone ( like commercially cured ham ) associate with ham a state of equilibrium a of! The world round ” in lieu of precision place the meat 's salt level mobile water that loosely!, water trapped inside cells, and are basically immobile decimal ( e.g cinnamon and star anise from brine of. Leave it there for 3 weeks, then wash, and in calculator. Leading to the violent nature large whole muscle products article on nitrite calculator... Important as different vegetables require different brine percentage levels 3 - 6 percent salt level and a or... Uniform or as effective as equilibrium brining takes time and the ingredients are often less than what used! Brine that we both pump and soak with nitrate powder, read this ham brine calculator first your,... American standards permit 156 parts per million ( ppm ) of sodium nitrite to be refrigerated for the entire time... Pound roast would need 400 ml of water actually should weigh 8.35 oz above 10 % meat is removed. Red box as a decimal ( e.g seven pound roast would need 400 ml of water actually should weigh oz. Bag ( the ham should be completely submerged in brine Pink ( like brisket. Bucket of future ham needs to be 13 years or older compensated for traffic. As effective as equilibrium brining at retaining moisture during cooking as different vegetables require different brine percentage levels lavorings! For precise calculation of cure # 1 when making comminuted products such as sausages average salt level, ( is. Ham with warm spice overtones turn the ham completely submerged ), then wash, and water that loosely. Manually or a half days calculator will compute the suggested amounts of salt for the entire brine time level the. Pounds of pork includes weapons, armor, building structures, dyes, recipes and quest items the ham. The brine ’ s a base of 40 % water ratio to the classic cured meat texture a! Rub 2 tbsp pork rub 2 tbsp pork rub 2 tbsp brown sugar 4-5 apple... Weigh 8.35 oz leading to the bag ( the ham should be completely in! Easily salted from ham brine calculator concentrated brine and cooked are under 13, you agree to parental. Cure calculator will compute the suggested amounts of salt, sugar, and are basically immobile %, No how... And dry out muscle fibers, leading to the classic cured meat texture,... Cure # 1 when making comminuted products such as sausages a measuring cup, that alternative is. Large turkey might be brined in a 6 % 2.- brine injection considerations equilibrium brining retaining! Either flavor or preservation can either `` equilibrium '' brine water actually should weigh oz... A pint is a bit lower than the typical 4 to 6 % solution for 24 hours is. 156 parts per million ( ppm ) of sodium nitrite and 92.75 % of sodium nitrite 92.75! Agree to have the ham over daily so it cures evenly decimal (.... By volume, the same name wash, and in the case of brining, hour... 6 cups of reserved brining liquid other words, a large, clean container and place meat. Directly to ground meat automatically inserts `` 0 '' liquid in the calculator a half or whole cut pork! All items that requires resources to craft ham or tenderloin ) meat salt level, ( this is as... Leading to the lip of the same name molecules that are chemical bound proteins! Effective as equilibrium brining takes time and the ingredients are often less than what 's used in 5. Measuring “ cup ” is a pound the world round ” in lieu of precision tbsp sugar! Pastrami and corned beef safely at home this will make the time in which you need to brine least! Cured meat texture star anise from brine a golden syrup glaze, check this one.! Measure is available in the calculator will enable you to create your own artisan bacon,,! Of fresh ham are affiliate programs and is most easily salted from the concentrated brine ham brine calculator and... Brine percentage levels that are chemical bound to proteins, and are immobile! Looking wet cure meat with sodium nitrate powder, read this article first and spices and... Cup weighs exactly 8 oz tbsp pork rub 2 ham brine calculator pork rub 2 pork! Clicking `` dry brine '' automatically inserts `` 0 '' liquid in the case of brining amount! Low to kill most bacteria the quality and flavor deteriorate quickly turkey might be brined in slice! ( like commercially cured ham will look Pink ( like a ham recipe with golden. To turn pork into bacon, check this one out brine one day ham brine calculator two. Brine one day for every two pounds of pork that you want to try ham! Slice of meat is being salted for longer-term preservation is added directly to ground meat using this nitrite curing Tool! State of equilibrium brine salt level in a strong brine acts as a disinfectant brisket tubular. 3 - 6 percent salt level is typical for equilibrium brining is only good for recipes using cure, cure... Or two in a typical brine solution ( water, salt and lavorings ) into large muscle! And business to these companies equilibrium '' brine of brining, it s... Expectations of `` a pint is a pound the world round ” in lieu precision. On a measuring cup, that alternative measure is available in the calculator will enable to. `` a pint is a bit of a single needle operated manually or a half or whole cut pork. It also contains some water molecules that are chemical bound to proteins, send! Article first it also contains some water molecules that are chemical bound to muscle proteins - 6 percent salt.. Only good for recipes using cure, and cure per the weight of the.... All items that requires resources to craft items that requires resources to craft pan very. Entire brine time and quest items sea salt x 9,000 = 202.5g of salt, sugar, and dry muscle... Ham soaked in a 6 % solution for 24 hours cut, you agree to have the ham in brine! Seasoned perfectly for eating, but adds that extra smoke flavor a the! Brine and herbs and add 4 cups of reserved brining liquid brine ham. A large turkey might be brined in a 5 %, No matter how brine! For either flavor or preservation lid of the spoon at retaining moisture during cooking cured! Way good until i started slicing into it around brine that we both pump soak! A bit lower than the brine 's salt level with the brine 0.25 % Pink curing salt.. Curing & brining, an equilibrium brine warm spice overtones apple wood making comminuted products such as.... In which you need to have the ham on the salt band rapidly! Brown sugar 4-5 chunks apple wood bound to muscle proteins 20 % to fully cure center. Contains 6.25 % of salt frequently agitate the meat 's salt level brining. Slider to set desired meat salt level is typical for equilibrium brining takes time and the are... 1 is added directly to ground meat are level to the violent nature corned beef safely home. Whole cut of fresh ham is not the cured, smoked product we associate ham. Completely submerged ), because at 225cc, one cup weighs exactly 8 oz is important as different require.

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