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~5 days from Picnic to Ham....

daveomak

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I use non enhanced picnics... enhanced is OK but I cut the ingredients in half (1/2), to accommodate all the stuff processors add...
Gently heat 10% the weight of the picnic, of Low Salt Vegetable stock, to about 100F.... 9# picnic ~400 grams of stock....
Once warm, ADD IN ORDER and dissolve......
Then cool in the refer prior to injecting...

for a 9# picnic or other hunk of meat add to the stock....
1. phosphates and dissolve... 0.4% STPP.... ~16 grams of STPP...
2. sugars, proteins and dissolve... 1% sugar.... ~41 grams white sugar
3. salt and dissolve.... 1.75% Kosher salt.... ~71 grams kosher salt
4. cure and dissolve.... 0.25% cure#1.... ~10 grams cure#1

You will need to make about 40 injections at ~10CC per injection to get complete coverage inside the meat...
Start injecting around the bone and joints.. Make SURE you thoroughly cover the bone and joints to avoid bone sour...
Then inject the remaining portions of the meat.... inject ALL of the mix....
Put into a 2.5 gallon zip bag..... on a sheet pan..... refer and turn daily...

I smoke the meat with a 40-40-20 mix of pellet dust... Corn cob, Pitmaster's Choice and Mesquite... 2 full AMNPS trays..... about 5 1/2 hours per tray.....
Smoker temp ~100-120 for 12 hours or so ...... Exhaust wide open on my MES 30....
Then up the smoker temp ~160F and close down the exhaust to about 5% open... Closing the exhaust stops the meat from cooling due to evaporative cooling effect from a draft... and reduces the case hardening effect also.... Do this ONLY after all the smoke has been added.... I cooked the below ham to ~137F and held that temp for over an hour in my smoker.. See the pasteurization table at the bottom of the page....

To make pellet dust, add 1 cup Corn Cob, 1 cup of Pitt Choice or Alder or Apple, and 1/2 cup Mesquite to a SS bowl and add hot tap water to cover.... add more water.... In about 15-30 minutes the pellets will have expanded and are no longer pellets... Decant the water.... Squeeze out any excess you can.... Place pellet stuff on parchment or foil on a sheet pan, in the oven at 275F until dry... about 3-4 hours or so....
I find the mild smoke flavor does NOT interfere with the pig flavor I'm trying to enjoy....


veggie stock.jpg

ADDITIV ES at Craft Butchers' Pantry

STPP at CRAFT BUTCHERS' PANTRY
Evan Brady is the owner and a member here.....

STPP....
SODIUM-TRIPOLYPHOSPHATE.jpg

Cure#1...
CURING-SALT-CURE-1-BULK-5-BAG-1.jpg

I prefer the syringes that comes with Tony's injectables...

Tony's injectable 1.jpg

My MES 30 set up...
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My AMNPS set up...
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Use the pasteurization table so you DO NOT have to overcook the ham to make it safe to eat....

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).............. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).


It's time to enjoy some really good ham.... I prefer picnics to hind leg hams... they taste better I think....

Dave

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sawhorseray

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Beautiful color throughout Dave, cured to perfection and a nice piece of work, Like. RAY
 

chopsaw

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Great thread Dave . I like the Tony's injectors also , easy to handle and they have the indicator on the plunger .
Ham looks great , picnics have the best flavor .
 

Sowsage

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That picnic looks perfect! Nice write up! very clear and easy to follow step by steps. This is the perfect go to thread for someone looking to make a picnic ham . very nice job!
 

daveomak

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Then the trim.... Fat, that's full of smoke along with the case hardened meat layer that's full of smoke... Goes into bags for beans later and into today's pot of beans....
Dave grew up on Lima beans and ham... and he's growing old on them too....

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And this will be sliced for eatin'....

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I'd start a voting thing to see who thought I needed a boning lesson on a picnic.... BUT... I know the answer... Hey.... it all eats.....


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indaswamp

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Looking good Dave! Adding that to the list, I have yet to smoke a full leg ham in my smokehouse. Like!
One thing I learned is that the tripolyphosphate does not dissolve very easily in cold water, so it's a good practice you have of warming the water first!
 

daveomak

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One thing I learned is that the tripolyphosphate does not dissolve very easily in cold water, so it's a good practice you have of warming the water first!
The liquid must be "clean".... Certain contaminates will not allow STPP to dissolve.. That's why you dissolve it first.... or something like that....
 

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