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

JckDanls 07

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Like the mason jar idea... Another thing I did.... The liquid in the bag (as I was injecting down inside a 2 1/2 gal. bag) I would pour back into the cup and reinject until all liquid was in the meat... So I feel good about saturation in and around the bone ...
 

thirdeye

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Like the mason jar idea... Another thing I did.... The liquid in the bag (as I was injecting down inside a 2 1/2 gal. bag) I would pour back into the cup and reinject until all liquid was in the meat... So I feel good about saturation in and around the bone ...
Yes this is a good plan. I give the meat about 10 minutes in between Re-injections. I think it's the phosphates that cause the injection to thicken. I notice the same thing with competition brisket injections.
 

daveomak

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JD, morning..... OK.... The calculator you are using defaults to 2% salt...
I find 2% salt is too salty for my liking..
I've tested and like 1.75% salt... along with the 0.25% cure#1, the TOTAL salt is 2%... along with 1% sugar, I can't taste the salt...
8.38# ham would have used 67 grams of salt..
 

JckDanls 07

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Thanks Dave for the help.. I ended up only using 50g of salt.. we'll see what happens... will adjust next time if needed ...
 

JckDanls 07

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OK then... picnic has been under cure since last Sun. .. will be 7 days tomorrow...

Now comes my dilemma ... Being that it won't be needed for 2 weeks (for the S. FL. Gathering)... Wanting to know the best way to go about this... vac seal now.. hot smoke at Gathering... warm smoke (low temp) now and reheat at gathering... Like Dave did here >>> https://www.smokingmeatforums.com/t...-no-mess-disclaimer-money.276489/post-1844797 .... or something different... ??

And then.. what's going to be the best practice for storing it for this 2 week wait... vac seal and refreeze... vac seal and keep in fridge... something different .. ?? If I even have a bag big enough to vac seal it...

Looking forward to y'alls response...

Thanks
 

daveomak

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Hey Jack, if your fridge is 38 or lower, the ham will be good for another week... Then I would smoke it... maybe to 140-145 and hold for a couple hours to pasteurize it...
Are you going to slice it for cold cuts ?? with crackers and cheese or what ??
If so, slice it, vac pack the slices and sous-vide at 138-140 until it's pasteurized again... then it will keep for weeks at 134F..
If you want to serve it whole, I don't know other than freezing it..
 

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