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

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