Lookin' pretty good to me....
..... ..... .....
For this ham, I decided I would cold smoke it for approx. 12 hours over a few days to see if the smoke flavor penetrated deeper....
4 hours this afternoon... 4 hours tonight and 4 hours tomorrow... I'm gonna try and get 3-4 hours breaks between the smokes...
I used my injection method and had it in the refer for 10 days....
... ...
Pulled from the zip bag and let it dry a bit to start the pellicle in the refer... You can see the shiny surface noting it is drying...
...
Netted it with the aid of a stock pot...
.... ...
Hung it in the breezeway where my smoker is, to warm it up closer to ambient....
DON'T forget it's hanging there when you walk out the back door.... LOOK UP !!
....
Hung it in the warm smoker 75F, that has been at 275F to sterilize the inside... It ain't clean but it's sterile......
....
Got my AMNPS filled with a mix of 40% Cob, 40% alder or Pitt Choice and 20% mesquite... I like those flavors..
....
This was approx. 8.5# picnic.....
Mixed into approx. 400 grams of no salt vegetable stock (10% weight of the picnic) ..
............
STPP food grade (sodium tripolyphosphate) 0.4% = ~15 grams
Kosher salt 2% = ~80 grams
White sugar 1% = ~40 grams
Cure #1 0.25% = ~10 grams
Thoroughly dissolve the STPP first, then the rest of the ingredients.... do not heat over 100F...
above 130, the nitrite starts to break down and you will not have any botulism protection..
Cool the mix to refer temp and inject...
Inject ALL of the mix at about 1.5" intervals...
Around the bones and joints FIRST to insure you don't get bone sour...
Then inject around the rest of the meat, making a valiant attempt to insure you get it thoroughly throughout the meat.... on a tray of sorts to catch any mix that runs out....
Zip bag the picnic and pour any escaped mix into the zip bag....
Place in the refer on a tray for 8-10 days, turning daily.. turning exposes the picnic to any mix that has seeped out of the leg...
My picnic had leaked about 50 mls the first day... by day 8, only about 5 mls was in the bag, the rest of the mix had reabsorbed... Perfect... I like it like that...
.......bbl....... Dave
When it cools I'll try slicing on my newly modified Chef's Choice slicer... we'll see how it performs....
....
..... ..... .....
For this ham, I decided I would cold smoke it for approx. 12 hours over a few days to see if the smoke flavor penetrated deeper....
4 hours this afternoon... 4 hours tonight and 4 hours tomorrow... I'm gonna try and get 3-4 hours breaks between the smokes...
I used my injection method and had it in the refer for 10 days....
... ...
Pulled from the zip bag and let it dry a bit to start the pellicle in the refer... You can see the shiny surface noting it is drying...
...
Netted it with the aid of a stock pot...
.... ...
Hung it in the breezeway where my smoker is, to warm it up closer to ambient....
DON'T forget it's hanging there when you walk out the back door.... LOOK UP !!
....
Hung it in the warm smoker 75F, that has been at 275F to sterilize the inside... It ain't clean but it's sterile......
....
Got my AMNPS filled with a mix of 40% Cob, 40% alder or Pitt Choice and 20% mesquite... I like those flavors..
....
This was approx. 8.5# picnic.....
Mixed into approx. 400 grams of no salt vegetable stock (10% weight of the picnic) ..
............
STPP food grade (sodium tripolyphosphate) 0.4% = ~15 grams
Kosher salt 2% = ~80 grams
White sugar 1% = ~40 grams
Cure #1 0.25% = ~10 grams
Thoroughly dissolve the STPP first, then the rest of the ingredients.... do not heat over 100F...
above 130, the nitrite starts to break down and you will not have any botulism protection..
Cool the mix to refer temp and inject...
Inject ALL of the mix at about 1.5" intervals...
Around the bones and joints FIRST to insure you don't get bone sour...
Then inject around the rest of the meat, making a valiant attempt to insure you get it thoroughly throughout the meat.... on a tray of sorts to catch any mix that runs out....
Zip bag the picnic and pour any escaped mix into the zip bag....
Place in the refer on a tray for 8-10 days, turning daily.. turning exposes the picnic to any mix that has seeped out of the leg...
My picnic had leaked about 50 mls the first day... by day 8, only about 5 mls was in the bag, the rest of the mix had reabsorbed... Perfect... I like it like that...
.......bbl....... Dave
When it cools I'll try slicing on my newly modified Chef's Choice slicer... we'll see how it performs....
....
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