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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.
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
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.
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...
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..
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Nov 13, 201027,1184,994Omak,Washington,U.S.A. Feb 21, 2021
I don't chat... I do private messages....
What's up ??
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... Like QuoteReply Report
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
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... Like QuoteReply Report daveomak
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... Like QuoteReply Report Soidogz
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Nov 13, 201027,1184,994Omak,Washington,U.S.A. Feb 21, 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....
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... Like QuoteReply Report Soidogz
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....
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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Nov 13, 201027,1184,994Omak,Washington,U.S.A. Feb 22, 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
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... Like QuoteReply Report daveomak
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... Like QuoteReply Report Soidogz
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?
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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Nov 13, 201027,1184,994Omak,Washington,U.S.A. Feb 23, 2021
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... Like QuoteReply Report Soidogz
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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Nov 13, 201027,1184,994Omak,Washington,U.S.A. Feb 23, 2021
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... Like QuoteReply Report Soidogz
OTBS Member
★ Lifetime Premier ★
Nov 13, 201027,1184,994Omak,Washington,U.S.A. Feb 23, 2021
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... Like QuoteReply Report Soidogz
OTBS Member
★ Lifetime Premier ★
Nov 13, 201027,1184,994Omak,Washington,U.S.A. 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...
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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