99jaapie
Newbie
- Aug 30, 2013
- 7
- 10
Hi Wade
Once again, thanks for your help. I think I will stick to the immersions brine method and pump the same mixture in to the meat in an attempt to shorten the time period.
I will also lower the salt percentage - what is the most common percentage - I knoiw it all boils down to taste - maybe I have a seriously salty tooth - which is not that good for me!
Next up I will try a small ham at 3% salt and 3% sugar......
Once again, thanks for your help. I think I will stick to the immersions brine method and pump the same mixture in to the meat in an attempt to shorten the time period.
I will also lower the salt percentage - what is the most common percentage - I knoiw it all boils down to taste - maybe I have a seriously salty tooth - which is not that good for me!
Next up I will try a small ham at 3% salt and 3% sugar......