~5 days from Picnic to Ham....

[SmokinEdge]

Thanks I like your blunt answer! I can at least use the left overs for laundry and toilet cleaning

You ask, you get the man himself to answer, then you responded this way? You need smacked. No respect.

Dave’s ham is hands down the best tasting ham I’ve ever produced for just pure eating pleasure and consumption. As far as I’m concerned it is the holy grail of home production ham. Like most any recipe, you read the recipe, gather all the ingredients then make the recipe, you never disrespect the author of the recipe. Never.

 

[sam307]

Daveomak sorry if I offended you with my comment it was meant as a joke about the STTP not the ham. The link you gave me to Amazon showed most of this product being used as a cleaning agent, along with the food grade stuff. I think you understood what I was getting at.
As far as

 

[sam307]

You ask, you get the man himself to answer, then you responded this way? You need smacked. No respect.

Dave’s ham is hands down the best tasting ham I’ve ever produced for just pure eating pleasure and consumption. As far as I’m concerned it is the holy grail of home production ham. Like most any recipe, you read the recipe, gather all the ingredients then make the recipe, you never disrespect the author of the recipe. Never.

A little reading comprehension on your part would go a long way. Find something productive to do than pick on people.

 

[daveomak]

It makes a better ham than it cleans stuff...

 

[daveomak]

A little reading comprehension on your part would go a long way. Find something productive to do than pick on people.

Sam, all is forgotten....
Folks on this forum show respect for others... You probably haven't been on here long enough to recognize that side of folks...
My testing methods and ingredients came up with the BEST ham I have ever eaten... I shared the recipe with the members on the forum... That's what most of us do... If I have a BAD result, I share that also... There is some darn good grub assembled by folks here... Enjoy their work and willingness to share...

 

[zwiller]

I personally wouldn't bother making ham without the STPP. Must have IMO and is the main reason this method is so good.

 

[Cody_Mack]

for a 9# picnic or other hunk of meat add to the stock....
1. phosphates and dissolve... 0.4% (0.004) STPP.... ~16 grams of STPP...
2. sugars, proteins and dissolve... 1% (0.01) sugar.... ~41 grams white sugar
3. salt and dissolve.... 1.75% (0.0175) Kosher salt.... ~71 grams kosher salt
4. cure and dissolve.... 0.25% (0.0025) cure#1.... ~10 grams cure#1

It's my opinion, you do not have to adjust for the soup stock when calculating amounts... Everything is inside the meat..

Is Dave saying you do not add the weight of the 10% stock to get total weight? Because it is injected and not swimming in a brine?

 

[Cody_Mack]

Is Dave saying you do not add the weight of the 10% stock to get total weight? Because it is injected and not swimming in a brine?

Never mind I found the answer in another ham post of his. Do not use the stock weight for calculating cure and salt et al.

 

[Soidogz]

Is Dave saying you do not add the weight of the 10% stock to get total weight? Because it is injected and not swimming in a brine?

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daveomak​

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I don't chat... I do private messages....
What's up ??

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Soidogz​

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I don't chat... I do private messages....
What's up ??

Thanks for the reply Dave, I'm opening a small sandwich shop in my local area I'd like to make ham, I'm going to follow your picnic ham recipe, just wondered if I get stuck on anything i can message you that's all mate cheers scott

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daveomak​

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Please do... Anytime...

Dave

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daveomak​

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Where do you live ???

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...
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Where do you live ???

From the uk origanally but live in Sri racha thailand,

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daveomak​

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Thailand Phil was a member on here for years... Last I heard from him was 2015.. I think he had cancer and passed away....
Anyway, here's a pork loin I did using the same method....

Pork loin... faomheart style.... Canadian bacon, made in America... Recipe added​

Kevin and I traded stuff awhile back.. Well, maybe a few years back... time seems to run amok anymore... He got some weird spices and I ended up with some lovely stretch netting.... It seems meat prefers to be tied up when smoking.... So this loin was whispering my name the other day when...

www.smokingmeatforums.com
Pasteurization is the only way to cook pork... Lower temperature for a longer period of time... Moist, tender... awesome....
I like 138F for 1 hour to be on the safe side...

Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Temp.F Time
130........ 112 min
131......... 89 min
132......... 71 min
133......... 56 min
134 .........45 min
135........ 36 min
136 ........28 min
137........ 23 min
138....... 18 min
139 .......15 min
140 .......12 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...
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Soidogz​

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Feb 22, 2021

Thailand Phil was a member on here for years... Last I heard from him was 2015.. I think he had cancer and passed away....
Anyway, here's a pork loin I did using the same method....

Pork loin... faomheart style.... Canadian bacon, made in America... Recipe added​

Kevin and I traded stuff awhile back.. Well, maybe a few years back... time seems to run amok anymore... He got some weird spices and I ended up with some lovely stretch netting.... It seems meat prefers to be tied up when smoking.... So this loin was whispering my name the other day when...

www.smokingmeatforums.com
Pasteurization is the only way to cook pork... Lower temperature for a longer period of time... Moist, tender... awesome....
I like 138F for 1 hour to be on the safe side...

Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Temp.F Time
130........ 112 min
131......... 89 min
132......... 71 min
133......... 56 min
134 .........45 min
135........ 36 min
136 ........28 min
137........ 23 min
138....... 18 min
139 .......15 min
140 .......12 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Click to expand...

thanks dave,
thats a shame about thailand phil it would of been good to get in touch and have a chat.
is this one whole piece of loin dave, seems in thailand they only have smaller ones, id like to try both the picnic ham recipe and the canadian bacon, as a beginner what recipe do you recommend i try first?
cheers scott

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daveomak​

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The recipe is the same for both... 10% no salt added soup stock, dissolve 0.4% STPP in it first... then 1.75% Kosher salt, then 1% sugar and finally 0.25% cure#1, based on the weight of the meat.... Then, you can add any seasonings, spices and herbs you like...
I recommend starting with the basic recipe... then add stuff.. It will give you an idea what the basic flavor is...
Inject the brine around any bones first... Then inject about 5-10 mls every 1.5" all over the meat to get good internal coverage... in a plastic bag and in the fridge for at least 6 days.... 2 weeks is much better for flavor development...
When figuring the %'s of stuff to add, (0.4% = 0.004 X the weight of the meat in grams).. All weights are in grams... even the meat...

Any questions ??? I'm here... Dave

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...
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daveomak​

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This pretty much explains pasteurization...


A Practical Guide to Sous Vide Cooking

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...
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Soidogz​

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Feb 20, 202130
Feb 23, 2021

The recipe is the same for both... 10% no salt added soup stock, dissolve 0.4% STPP in it first... then 1.75% Kosher salt, then 1% sugar and finally 0.25% cure#1, based on the weight of the meat.... Then, you can add any seasonings, spices and herbs you like...
I recommend starting with the basic recipe... then add stuff.. It will give you an idea what the basic flavor is...
Inject the brine around any bones first... Then inject about 5-10 mls every 1.5" all over the meat to get good internal coverage... in a plastic bag and in the fridge for at least 6 days.... 2 weeks is much better for flavor development...
When figuring the %'s of stuff to add, (0.4% = 0.004 X the weight of the meat in grams).. All weights are in grams... even the meat...

Any questions ??? I'm here... Dave
Click to expand...

Cheers Dave I'm looking forward to giving it a go, I've got this pot that they usually cook pork and chickens in I've put a valve at the bottom to regulate the air flow and ill put a couple of holes in the lid, do you think this will be ok for smoking?

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Soidogz​

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Cheers Dave I'm looking forward to giving it a go, I've got this pot that they usually cook pork and chickens in I've put a valve at the bottom to regulate the air flow and ill put a couple of holes in the lid, do you think this will be ok for smoking?

Is it just vegetable soup stock you use Dave?

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daveomak​

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What is your heat and smoke source ??? Or are you cold smoking ??
What's your plan ??

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...
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Soidogz​

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What is your heat and smoke source ??? Or are you cold smoking ??
What's your plan ??


View attachment 486404

What is your heat and smoke source ??? Or are you cold smoking ??
What's your plan ??


View attachment 486404

How are you dave, I was going to use charcoal as the heat source, most of the people use dried corn to smoke and wood from lychee fruit tree I've been told, maybe cold smoking would be easier for me so I don't have to worry to much about the heat do you think?

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daveomak​

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Cold smoking would be fine... Below 80F... or 27C i think.... A fewaq charcoals would be fine..

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...
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Soidogz​

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Feb 20, 202130
Feb 23, 2021

Cold smoking would be fine... Below 80F... or 27C i think.... A fewaq charcoals would be fine..

Cheers what does 9# picnic mean Dave and how long would you smoke the meat for?

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daveomak​

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Ah !!!! It's an abbreviated term for picnic ham.... The front leg of a pig... Where the rear leg is a Ham...

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...
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Soidogz​

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Feb 20, 202130
Feb 24, 2021

Ah !!!! It's an abbreviated term for picnic ham.... The front leg of a pig... Where the rear leg is a Ham...

I see cheers dave

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Soidogz​

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Feb 20, 202130
Feb 26, 2021

I see cheers dave

Hi dave hope your well, is it possible to use your recipe on a leg ham?

Cheers scott

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daveomak​

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Feb 26, 2021
YES !! use it on any hunk of meat... Several members that harvest their home grown pigs use it... Many folks say "It's the best ham I have ever tasted"....
That's what I said, when I made it the first time... I've used it on loin... Best loin I've ever tasted...

O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I am still a dummy...only smarter..
Buy American, support American jobs and families..
To quote Andy, on "Life Below Zero", "I don't care if I make a mistake, as long as it's not my last mistake"...
When you quit learning, you are history... pack up your stuff...

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Soidogz​

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Feb 28, 2021

YES !! use it on any hunk of meat... Several members that harvest their home grown pigs use it... Many folks say "It's the best ham I have ever tasted"....
That's what I said, when I made it the first time... I've used it on loin... Best loin I've ever tasted...

Hi dave,
I got this loin this morning from the market and have a leg ham on order all the other ingredients has arrived so the loin ways 3150g so that would be 315g stock
12.6g stpp
55g kosher salt
31.5g of suger
7.9g of cure no1
And inject every 1.5 inch does this seem correct to you thanks Scott.

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Is Dave saying you do not add the weight of the 10% stock to get total weight? Because it is injected and not swimming in a brine?

hope this helps you out cody from a conversation with dave a few years back

cheers