Nice. I thought that might be too big with having to make so many holes. Man, another meat obsession brewing now. I can't wait to try this. Probably makes more sense for me to do in colder weather but I don't think I can wait, lol. Thanks!!!!!!!
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Naw just get after it. Dave’s process really makes about the best ham I’ve ever eaten. Just be mindful to inject along the length of the bone, then that 1” or so grid on the rest inject a little at full depth then pul up the needle an inch or so inject a little more and repeat until the needle is out. You will need to inject from both top and bottom to cover it all especially the bone. Otherwise it’s a fool proof ham method.
I picked up the one that I believe you posted some time ago now. Cookment Marinade Injector. It has two fairly large needles on it for injecting.
Holy crap. Searching on a source for STPP just sent me down a big ol rabbit hole at modernist pantry. OMG. not enough time, lol
This is the same as the old Ames Phos everyone enjoyed.
https://www.amazon.ca/Make-Meaty-PhosThis-Premium-Phosphate/dp/B01FINMLQY?th=1
I have the phosThis from Make it Meaty, but I haven't used it yet. It is supposed to be the same as Ames Phos. Everything I use from Make it Meaty has been great, so I expect no different.
Brine Pumping Phosphate(1lb) 450 Super Phosphate [450S] - $7.95 : Butcher & Packer, Sausage Making and Meat Processing Supplies
Butcher & Packer Brine Pumping Phosphate(1lb) 450 Super Phosphate [450S] - A specialty phosphate for brines, which allows for the meat to retain moisture and helps keep in meat juices. This Phosphate is a highly soluble, pH-neutral instantized(agglomerated) blend of pyro- and polyphosphates...
www.butcher-packer.com
This is what I have.
Edit. I think. I will have to make sure tomorrow. I know it's by butcher packer
This is what I ordered.
https://modernistpantry.com/product...dQvvpElfsXCMKzt_wG2W_A7I5K1VRNdQaAjdhEALw_wcB
They have a crazy amount of stuff I never heard of. Some interesting videos.
https://modernistpantry.com/product...dQvvpElfsXCMKzt_wG2W_A7I5K1VRNdQaAjdhEALw_wcB
They have a crazy amount of stuff I never heard of. Some interesting videos.
That 450 super phos is what I’m currently using. Good stuff.
This should work just fine.
Does anyone have preferred wood for this recipe? My first inclination in Apple or Cherry. What do most of you use and would you recommend cold smoking over multiple days 5 hrs at a time before getting it to temp?
The jar I picked up is 453g, so I have a bit. I figured that if I was going to order some, I may as well order enough to last.
I'm going to necro this thread yet again. Just finished a dinner of
daveomak
's ham. This was the second time I've made it. I injected it on the 11th and let it sit until today (20th). I would have liked to let the picnic roast cure a little longer, but the forecast looks like rain all week. I would have liked to get more smoke on it too, but as it is I got 5 hours of hot smoke on it and I beat the rain by 5 minutes or so.
It was a maple bourbon glaze that gave it just the right touch. Given that this was 11.6lbs, I lobbed a small chunk off and carved it up for the family.
I was worried that it would be a bit dry, but all that disappeared when I made the first cut. Damn it was juicy!
My wife's late grandmother used to make ham for the holidays, and she loved it. This one was a hit. She said that it was as tender and flaky as her grandma's and the flavor was F@#king amazing. That's pretty high praise since she always talks about her grandma's ham.
This was also the first time I was able to use the
Inkbirdbbq
thermometer I won in the Canadian giveaway. That thing is pretty cool! 4 probes, temperature graph over time, alarms... all the bells ans whistles. The wireless connectivity was flawless and a great feature for my older Traeger.
I used two probes in the ham placed on each side of the bone. I cooked to 145f before pulling and resting under foil. The two probes were within a degree of each other the whole time. The one on the bottom was ahead, but I suspect that was because that's where the heat was.
I also put one sensor on the grate to see what the temps were at the cooking surface. Seems as though my Traeger runs hotter than the OEM sensor reports.
Very happy with the results of the ham and the performance of the Inkbird.
daveomak
's ham. This was the second time I've made it. I injected it on the 11th and let it sit until today (20th). I would have liked to let the picnic roast cure a little longer, but the forecast looks like rain all week. I would have liked to get more smoke on it too, but as it is I got 5 hours of hot smoke on it and I beat the rain by 5 minutes or so.
It was a maple bourbon glaze that gave it just the right touch. Given that this was 11.6lbs, I lobbed a small chunk off and carved it up for the family.
I was worried that it would be a bit dry, but all that disappeared when I made the first cut. Damn it was juicy!
My wife's late grandmother used to make ham for the holidays, and she loved it. This one was a hit. She said that it was as tender and flaky as her grandma's and the flavor was F@#king amazing. That's pretty high praise since she always talks about her grandma's ham.
This was also the first time I was able to use the
Inkbirdbbq
thermometer I won in the Canadian giveaway. That thing is pretty cool! 4 probes, temperature graph over time, alarms... all the bells ans whistles. The wireless connectivity was flawless and a great feature for my older Traeger.I used two probes in the ham placed on each side of the bone. I cooked to 145f before pulling and resting under foil. The two probes were within a degree of each other the whole time. The one on the bottom was ahead, but I suspect that was because that's where the heat was.
I also put one sensor on the grate to see what the temps were at the cooking surface. Seems as though my Traeger runs hotter than the OEM sensor reports.
Very happy with the results of the ham and the performance of the Inkbird.
I suggest you start your own fresh thread about your ham. Give Dave his due and carry on your own.I'm going to necro this thread yet again. Just finished a dinner of
View attachment 697195
It was a maple bourbon glaze that gave it just the right touch. Given that this was 11.6lbs, I lobbed a small chunk off and carved it up for the family.
View attachment 697196
I was worried that it would be a bit dry, but all that disappeared when I made the first cut. Damn it was juicy!
View attachment 697197
View attachment 697198
My wife's late grandmother used to make ham for the holidays, and she loved it. This one was a hit. She said that it was as tender and flaky as her grandma's and the flavor was F@#king amazing. That's pretty high praise since she always talks about her grandma's ham.
This was also the first time I was able to use the
I used two probes in the ham placed on each side of the bone. I cooked to 145f before pulling and resting under foil. The two probes were within a degree of each other the whole time. The one on the bottom was ahead, but I suspect that was because that's where the heat was.
I also put one sensor on the grate to see what the temps were at the cooking surface. Seems as though my Traeger runs hotter than the OEM sensor reports.
Very happy with the results of the ham and the performance of the Inkbird.
These are great hams. And better left for 14 days then the smoke and rest totaling about 21 days for supper. It takes time to develop all of the flavors. Wait and you will be rewarded.
I deliberately brought this great thread up so that it wouldn't get buried deep in the archives. I'm truly indebted to
daveomak
for his method and recipe. This is but one humble example of the results that can be had by following his recommendations.
We have all been there. But it’s still best to make your own thread. Then tag Dave and a link to his original thread. This way we pay respect but live in the now or today. We all get it.I deliberately brought this great thread up so that it wouldn't get buried deep in the archives. I'm truly indebted to
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