HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

[daveomak]

Adam.... morning... Try it with turkey also.... Works well for me....

 

[mski2]

Dave , Did you take the skin off ?
I got a vac bag 17# with 2 picnic's , thinking about doing both, how long will they keep or should they be frozen ?
Looks delicious
Mark

 

[daveomak]

Morning Mark... I think the ham was already skinned... I would have taken it off if had not been... smoke doesn't penetrate skin too well... cure doesn't penetrate skin either, but, since we are injecting, it wouldn't affect the curing process..
As far a keeping... You speaking of after curing and smoking ???
In a 35F fridge, maybe 6-7 days is all I would go... If you have a time table for when you are going to consume it, like Thanksgiving, it can be in the cure for up to 2 weeks... a day or so to smoke, and a day or 2 to rest in the refer, uncovered, to "bloom"...
As far as freezing goes, I would cut it up, vac pack, and freeze individual packages of meat... I like to freeze hunks, then slice prior to prep and serving.. Freezing whole I don't think is an option, in a home freezer anyway... It would take a week for it to freeze thoroughly...

 

[zwiller]

Not sure how i missed this but LIKE! This is very close to my own process that I've gleaned from you guys here. Fairly certain this is going to be my holiday turkey process this year. Not sure if anyone tried it but apple juice is fabulous for a pork injection base. I reduce sugar to .5% when using it.

 

[mski2]

Hi, Dave good morning , I'm still deciding to debone or not, might make sausage out of one.
sounds like a plan to cut up and freeze. I will report back .
Thanks for the info.
Mark

 

[chopsaw]

I'm still deciding to debone or not,

Is this a picnic shoulder you are using ? If so I would leave the bone in . Pork butt I take the bone out . You asked about skin on or off . I cure the picnics with the skin on , then remove it for smoking .

 

[mski2]

Not sure how i missed this but LIKE! This is very close to my own process that I've gleaned from you guys here. Fairly certain this is going to be my holiday turkey process this year. Not sure if anyone tried it but apple juice is fabulous for a pork injection base. I reduce sugar to .5% when using it.

Apple Juice ! good idea, I saw a Youtube of a English butcher cutting up a pork leg, said the pork he had was fed what was left over from making cider,

 

[zwiller]

Apple juice totally takes any "oink" out. The result is a very fresh smell. Have not made cure fare with it but plan to use it on next batch of CB.

Anytime I have 2 of something I try something different and do a shoot out. I suggest leaving bone in one and debone the other and see what wins. Or 1 apple juice and one veggie stock. I try to keep it scientific and only change one variable so I can learn from it.

 

[mski2]

I think Im going to try one with apple and one like Dave did
Bone in.
Will report back.
Mark

 

[ab canuck]

It looks Great, I remember reading this, thought I had commented on it, apparently I did not. So I went to try the tag as I am going to be doing hams soon. And here I am again. Definite Like.

 

[daveomak]

Thanks....

 

[browneyesvictim]

Dave... As a report back to you... I mentioned earlier in this thread I would be doing all the curing and smoking of our home raised hogs with this method. I did all the cuts of hams, picnics and hocks of 3 hogs over the last few months. Yes, that was a lot of work, and I am glad I am finally done, but let me tell you something... I have had no other ham that compares to this process/method! Thank you for all your valued input and your patience with my many silly questions over PM- particularly about what I have learned from you with the use of phosphates and injection method. Cheers pal!

 

[daveomak]

WOW !!! Thanks... My pleasure... After all the help members have given me, over the many years on this forum, it feels good to be able to help others with what I have found... A lot of the folks that helped me are no longer hanging around here... Soooo, when I leave, there will be some of my stuff to pass on... Just paying it forward....

 

[angryengineer]

Any preferences in the brand of vegetable stock? I use veggie stock for my turkey brine and found That there is a wide range of flavors between the brands.

 

[chopsaw]

Any preferences in the brand of vegetable stock? I use veggie stock for my turkey brine and found That there is a wide range of flavors between the brands.

Be happy to here your take on it .
I use un salted / on sale .

 

[pc farmer]

I use low salt here. Any brand that is cheap.

 

[daveomak]

Any preferences in the brand of vegetable stock? I use veggie stock for my turkey brine and found That there is a wide range of flavors between the brands.

Only brand i like...

 

[johndeer]

I am going to pull the trigger and do one of these.
I am gathering all the supplies at the moment and was wondering if this ingredient is the same as the Amesphos you are using?
This has to be absolutely amazing in taste!
I could eat that pic of the finished ham all day.

 

[chopsaw]

That's what I use , per Dave's direction . Yes they come out so good .

 

[pc farmer]

That's what I use , per Dave's direction . Yes they come out so good .

Me too. Same stuff