curing salts to make my own ham?

Does anyone know where in HK I can buy curing salt to make my own ham? I'm looking for Morton's Curing Salts, or Prague Salt #1. Not Wellcome, P'n'S, or Great. Not butcher king in Sai Kung.

It appears easy, I have the fridge space, the covered bbq and the oven. Just need the curing salts to convert pork to ham.

Also used in sausages if anyone makes those.

Hi Mob,

You obviously like to dry salt your pork to cure it into Ham which is ok but a slow process !!!. I have been curing ham for many years and would advise you to use the brine method which is a superb way to treat the pork. You can get away with almost any salt mixed with water to make the brine,it will take 7-8 days to cure a 5-6 kilo ham,keep it at approx 4degrees and make sure it is submerged at all times. Turn the joint over daily and stir the brine.Another trick is to pierce the meat while in the brine each time you turn it over with a knitting needle or something similar,this allows the brine to penetrate the meat deep into the middle right to the bone(if it has one). When finished(8days) remove from the brine and wash thoroughly. I then boil mine for 20 minutes a pound along with a bay leaf and any other seasoning you fancy.

At this point the skin should still be on and it is now time to remove it with a knife.

After this it is ready to eat although,I bake mine in the oven having scored the back with a knife and insert a clove into each cross ,drizzle with a little honey and bake medium heat for half an hour,when you remove it from the oven spoon over the

honey several times until it cools,then the last job is to put golden brown sharp sugar on the back over the cloves,leave to cool naturally and then its feast time.You never have a failure with this method unlike the dry way which can TURN on you particularly if it has a bone,(1 in 10approx ) will do that.

this way you do NOT need to use saltpeter.I make this in Shanghai and have a waiting list for lunch and dinner invites the chinese just love it.

If you need any help just ask.(retired pro hotelier/chef) ENJOY, BON APPETIT

Thank you shipcastshanghai. A couple of questions though.

What cut of meat are you using? Bone in or out? I was planning on turning up at the meat market with a photo of the cut I want.

Have you ever used 'liquid smoke'? The recipes on the internet recommend it.

What ration of salt/water do you use? 1:10? Cooking salt or Iodonised salt?

Store it in a calico/muslin bag in the fridge?

Ideally how long should it last before it goes off?

How long should it rest before eating?

And how about those slow baked salami recipes? Do you have a favourite?

Thank you, thank you, thank you.

Now the next job is to empty the beer fridge.

Hello Mob,

(1) I buy a complete leg(knee joint upward !)they will cut it as large as you like,I

then normally cut this into two pieces ,upper and lower leg,this in total should weigh 11-12 kilos, this will of course have the leg bone in it,thats ok.

(2)yes I have used liquid smoke but I dont recommend it,as it is now banned in many countries.

(3)Cooking salt is perfectly ok and about a kilo to a gallon of water,just make sure it is a nice strong solution,the more salty the quicker it will cure,but dont over do it,

remember you have got to get rid of the salty taste later !!!.

(4) No put the meat straight into the brine

(5) kept at a cool temp.and covered, it will last 10 -14 days at least

(6)Usually with me about 30seconds !!!!(sorry) just let it cool naturally before fridging and eat when cool or sometimes we eat it straight from the oven like a nice gammon.

(7)My fav. is simply honey roast ham with the brown sugar crust.

One small tip which applies to all joints of meat,when you carve it always carve across the grain of the meat,this in theory makes the meat more tender and you do not get long stringy bits of meat stuck in your teeth.

Sorry to hear about the beer fridge. Good luck

Dear shipcastshanghai, thank you. We had lovely homemade ham last night and today for breakfast, lunch and probably dinner.

I made it a little too salty so will have to work that out.

The only other advice I would give anyone following this recipe is to take your larges saucepan down to the wet market and make sure your pork fits in it.

Yummy. xxx

Shipscastshanghai what salt/water ratio do I need to make the brine and also have you tried this with other cuts rather than a leg. looking forward to trying it out. Thanks

Hi Joga,

Yes I have been curing meat for the past 45 years of all types Pork,beef etc,

and also making what I call meat products ,brawn, haslet,sausage ,tongue and only

ever using fresh natural products no additives or preservatives.All learned from my

parents ,as I was brought up on an English farm and lived on these products and fresh Game. You can use almost any cut of meat,but check the fat to lean ratio first

and you will find some cuts are not that good.The salt ratio to water is approx. one kilo of salt to a gallon (4.55 litres) ,this is not that important as it simply means in a stronger solution your meat will cure more quickly a weak solution will obviously take longer. One further point (see Mob last entry) you must wash the meat several times before cooking to get rid of the salt so dont be hasty do it thoroughly and when

boiling the ham add a good spoonful of honey.

Thanks Shipcast, I can't wait to give it a try. Im trying to cut my families consumption of unnecessary food additives and ham/ bacon was one I couldn't seem to get around. Now if you can teach me to make homemade baked beans my boys will be in homemade breakfast heaven.

Hi Joga

I make Baked beans on a regular basis and keep them in the freezer ready for use, boxed in portions ,then I can make a sizable amount each time.

Firstly soak soy beans (buy good quality)overnight in boiling water and add a teaspoon of bi-carbonate of soda,then thoroughly wash the beans in cold water and

cook adding a little salt, cook until tender but not mushy !!!drain and put to one side to cool.The sauce,I use a tin of chopped tomatoes,salt,pepper,italian seasoning,a little garlic if wish and cook this down to a puree blend this down and to thicken use tomato puree or paste.Simply mix together as much sauce as you like and as we say in England BOBS YOUR UNCLE !!!!!! MY DELUXE VERSION IS TO ADD A GOOD SLURP OF RED WINE TO THE SAUCE BEFORE THICKENING (THESE ARE OF COURSE FOR THE ADULTS ) So easy why buy rubbish beans. Good luck

Both the beans and ham worked out great! Thanks Shipscast.

Hi Joga - Where did you get your pork joint? I think I might give this a go, as the uncooked hams here have been really disappointing in terms of quality and taste (I boil them in coca cola which is great if you have a good ham to start with).

Thanks!