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I Made a "daveomak" Ham Using a Picnic Shoulder, a Loin, & a Boneless Butt.

daveomak

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I use non enhanced picnics... enhanced is OK but I cut the ingredients in half (1/2), to accommodate all the stuff processors add...
Gently heat 10% the weight of the picnic, of Low Salt Vegetable stock, to about 100F.... 9# picnic ~400 grams of stock....
Once warm, ADD IN ORDER and dissolve......
Then cool in the refer prior to injecting...

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

You will need to make about 40 injections at ~10CC per injection to get complete coverage inside the meat...
Start injecting around the bone and joints.. Make SURE you thoroughly cover the bone and joints to avoid bone sour...
Then inject the remaining portions of the meat.... inject ALL of the mix....
Put into a 2.5 gallon zip bag..... on a sheet pan..... refer and turn daily...
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