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Search results for query: ham

  1. daveomak

    The Sausage Maker Poultry Brine mixing directions

    Seems to me, if they read my thread on ham, they would tell you to inject the correct amount of cure using a 5-10% solution of your choice.... veg. stock, poultry stock, or maybe beer......
  2. daveomak

    Boneless Country Ham

    Any boneless product has exposed the "sterile" center portion of the ham to a lot of bacteria... I'm not sure how you will proceed with making a country ham.... It takes a considerable skill to make a boneless ham. Bones must be removed and the lean muscles must be carved out with the minimum...
  3. daveomak

    Help smoking "whole ham"

    https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/
  4. daveomak

    Injecting ham

    mr t's country ham.... https://www.smokingmeatforums.com/threads/country-cured-ham-from-go-to-show-q-view.134415/
  5. daveomak

    Curing ham HELP?

    Amanda, evening.... I see smokin peachy put up my ham curing thread.... Let me explain how it works here... Generally, 1.1 grams of cure#1 is what's needed per pound of meat to obtain ~150 Ppm nitrite... Which is a safe amount of nitrite in an injected whole muscle hunk of meat... 200 Ppm...
  6. daveomak

    Pork Sirloin Roast Ham... Pasteurized at ~135F...

    I tested my last theory about having tender meat... My last "loin ham" was tough... figured it maybe was due to injecting, curing etc. while the meat was trussed so the muscle was not relaxed... This test.... meat relaxed in a zip bag while injected, cured etc... then truss up in a stretch...
  7. daveomak

    Thanks Daveomak

    ...for the note... I'm cutting back more and more on salt... Seems everything tastes salty any more.... I've been making a few of these "small hams"... Pork sirloin roast or loin roast is about my size... The pasteuriztioin table is aces for getting a great texture...
  8. daveomak

    Different pork ham recipe....

    The commercial charts I just looked at showed 25% loss from skin, fat and bone on a 45# ham.... OK, using that method.... I'm afraid your ham will end up with bone sour... Did your friend give you any specifics as to what to do during the curing process ??? Has your friend cured hams using...
  9. daveomak

    The Sausage Maker Poultry Brine mixing directions

    ...only way to determine % pick-up of cured meat is by an educated guess based on previous experience. It is generally accepted that immersion cured hams (60° SAL) pick-up about 4% weight. If we add 4.2 ounces (120 g) of Cure #1 to 1 gallon of brine, the solution will contain 1973 ppm of sodium...
  10. daveomak

    Pop's lower salt brine for ham

    Try an injection.... The recipe I used for the picnic ham would be the same for a pork butt..... I highly recommend using STPP... It keeps the meat moist... I recently did a pork loin also.... picnic...
  11. daveomak

    Injecting ham

    Mail order one from one of those famous ham making places... https://www.smithfieldmarketplace.com/category/country-hams?msclkid=c9df7d3d8ad612457df320a7f11e3612&utm_source=bing&utm_medium=cpc&utm_campaign=Country%20Ham&utm_term=country%20hams%20for%20sale&utm_content=Country%20Ham%20For%20Sale
  12. daveomak

    Another pork loin... Love it but I goofed...

    Next time, try the "no salt" vegetable stock... What temp did you take the ham to ?? This loin was taken to ~135F... This loin was taken to ~145F.....
  13. daveomak

    Ham - Salt question.

    ...the highest % salt possible as it increases their profit... 2-$3 per pound for salt makes money... Now, I have used "enhanced" picnics for ham... I directly inject what I want in the picnic... I cut my ingredients in half.... 1% salt, 0.5% sugar, 0.25% STPP, 0.12% cure#1... and I inject...
  14. daveomak

    Nitrate free bacon...

    ...not have nitrite, will not have the defining pink color when cooked... It will be a "pork cooked brown" color and it will not have that defining hammy / bacon flavor... It will taste like salted pork that has been sweetened with brown sugar..... FWIW, if it has that typical "pink" color...
  15. daveomak

    Injecting Pork Butt

    ...Group Lead OTBS Member SMF Premier Member Fort Worth, Tx. Mike Bolack said: ↑ Okay, new to this... so whats the worst case senario if my fresh ham only sits in a brine for 5 or 6 days? Well, first let's check out what prep you've done. Is it a fresh ham or fresh front arm shoulder...
  16. daveomak

    Amazn Cold Smoked Cheese

    ...Too start, use no more than 2 1/2 cups of pellets to make your dust... you will see .why when you add the water to them... I dry at 300F for a couple 3 hours.. on a 1/2 sheet pan... Here's a pork loin I made into ham burning dust.... . ..
  17. daveomak

    Amephos substitute?

    You don't want to leave it out... makes for very moist sticks.. It's good stuff ... Bat, evening... Amesphos, AKA STPP blend, is available from Amazon.... and The Ingredient Store.. Amesphos Kosmos Q Injections STPP Food Grade And from one of our members store.. Evan Brady...
  18. daveomak

    Poor man's sous vide

    Hey atomic.... Do you feel as if you have entered the twilight zone with the new machine ....:emoji_wink:... The ham looks really good...
  19. daveomak

    Burning dust in the AMNTS

    Nice looking ham.... I'd eat it....
  20. daveomak

    Morton Tender Quick ?

    ...are you afraid to inject the roast?? A general rule... Any hunk of meat over 2-3" thick should be injected... Insures complete cure and speeds up the process... I can't find that wording right now or I would post it for you.. Here is a Picnic Ham I injected and smoked.. Here is another...
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