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

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