Come to me boys! What's the Best move here?

[I-am-Chorizo]

Dear Fellows!

I Finally came across Two Nice pieces that, in my opinion, have the potential to become Two beautiful round pieces of cured-smoked-glazed ham, a plan that I've dicussed with SmokinEdge . On the other hand... something tells me that Buckboard bacon as N nlife suggested is a better option given the shape one of them has.

Please, take a look a them and help a Fellow make the Best move!

 

[mr_whipple]

I can't see where you could go wrong either way, but glazed ham does sound tasty. Split the difference and do one each.

 

[normanaj]

Do both!

 

[Brokenhandle]

I'm thinking one of each as well! Or buy more and do both.
A bit of warning... I'm seriously hungry and watching The Pioneer Woman.

Ryan

 

[jcam222]

I'm thinking one of each as well! Or buy more and do both.
A bit of warning... I'm seriously hungry and watching The Pioneer Woman.

Ryan

My Saturday morning routine

 

[nlife]

Like the others have mentioned, go with one of each. I tried Dave Omaks ham and boy is that a good ham. This is coming from someone that previously didn't like ham.

 

[chopsaw]

I Finally came across Two Nice pieces that, in my opinion, have the potential to become Two beautiful round pieces of cured-smoked-glazed ham,

It looks like pork cushion , but maybe you're trimming out a butt .
Cushion comes from the shoulder , next to the picnic . Makes a great ham , but if that is cushion it might be to lean for bacon in my opinion .

 

[I-am-Chorizo]

It looks like pork cushion , but maybe you're trimming out a butt .
Cushion comes from the shoulder , next to the picnic . Makes a great ham , but if that is cushion it might be to lean for bacon in my opinion .

I wasn't able to determine where it comes from...still don't know...at first It seemed to me like it was coming from the leg but when I trimmed it, It looked to me like a butt. That's one of the reasons why I asked what the Best move could be.

 

[chopsaw]

I wasn't able to determine where it comes from...still don't know...at first It seemed to me like it was coming from the leg but when I trimmed it, It looked to me like a butt. That's one of the reasons why I asked what the Best move could be.

Did it have a label ? How was it packed ?
I buy the cushions in a bulk bag . 5 pieces to the bag . That's the size they are . They come from the front leg , and sit between the butt and the picnic . They resemble a picnic in texture , that's why I like them for ham .
This is one I smoked as a roast . That's trimmed / cleaned up , but that is the size they are .
I have one coming out of a dry brine cure today .

 

[SmokinEdge]

The fatty one into bacon and the leaner one into ham.

 

[I-am-Chorizo]

Did it have a label ? How was it packed ?

The way they label meat cuts from supermarket to supermarket here in Colombia is a joke, this one in particular was labeled as something that I could translate like "Budget pork pulp"...anyway...I'll attempt the ham and not the Buckboard bacon this time.

I hope my dear friend SmokinEdge doesn't read this (because he warned me not to do it) but I put them into a brine pool ...I couldn't resist....now I don't know how long they should remain swimming There. I am betting for 5 days...what do You guys think?

 

[SmokinEdge]

I hope my dear friend SmokinEdge doesn't read this (because he warned me not to do it) but I put them into a brine pool ...I couldn't resist....now I don't know how long they should remain swimming There. I am betting for 5 days...what do You guys think?

The brine will work. Tell me what’s in the brine, how much salt, cure, sugar and water?

 

[I-am-Chorizo]

The brine will work. Tell me what’s in the brine, how much salt, cure, sugar and water?

Omg...I hope I did not screw it! Here it goes (in the order I dissolved them):

10 lt cold water
50 GRS Sodium Trypoliphosphate
500 GRS salt
50 GRS Cure#1
220 GRS sugar
10 GRS Sodium Erythorbate

Now I am wondering how long they should remain There.

 

[SmokinEdge]

Omg...I hope I did not screw it! Here it goes (in the order I dissolved them):

10 lt cold water
50 GRS Sodium Trypoliphosphate
500 GRS salt
50 GRS Cure#1
220 GRS sugar
10 GRS Sodium Erythorbate

Now I am wondering how long they should remain There.

Hang on while I take my shoes and socks of to do the math, lol

 

[SmokinEdge]

Hang on while I take my shoes and socks of to do the math, lol

Ok, you have a fairly weak brine that penciled out to 5.5% sodium and only 312 ppm nitrite.
So if you inject this brine into the meat all over and try to achieve 10% pump, you would inject .5% salt and 31ppm nitrite. You can do this then put them back into the brine for around 10 days (but I need to know the meat thickness) for a better guess.

Also I recommend that before injecting, mix or dissolve 25 more grams of cure #1 into the 10 liters of water, bringing the parts per million of nitrite up to 469ppm

This will put you in the ball park of a popular brine here on the forum known as “Pop’s Brine” lots of people use this, like it and have very good success with it.

Ask any further questions, my friend.

 

[I-am-Chorizo]

Ok, you have a fairly weak brine that penciled out to 5.5% sodium and only 312 ppm nitrite.
So if you inject this brine into the meat all over and try to achieve 10% pump, you would inject .5% salt and 31ppm nitrite. You can do this then put them back into the brine for around 10 days (but I need to know the meat thickness) for a better guess.

I get it...I injected according to your instructions but I am a bit hesitant about adding more Cure. Did You take into account that My cure has a 12% nitrite concentration?

 

[SmokinEdge]

Did You take into account that My cure has a 12% nitrite concentration?

Nice catch. No I did not take that into account.
so your nitrite ppm is 600ppm. Just leave it right there and do not add more.

 

[SmokinEdge]

So you injected 60ppm nitrite and .5% salt. I still need a meat thickness for total brine time.

 

[I-am-Chorizo]

So you injected 60ppm nitrite and .5% salt. I still need a meat thickness for total brine time.

I dare to Say that about Two inches thick...maybe a bit more...But doesn't reach the 3 inches.

 

[I-am-Chorizo]

Nice catch. No I did not take that into account.
so your nitrite ppm is 600ppm. Just leave it right there and do not add more.

Sounds like I am poisoning myself with nitrite