Well I thought I bought a shoulder butt.... STUPID me... was a picnic..... Sooooo that did away with the country boneless ribs...
Bride says, "Smoke it"... I says, "It ain't cured".... Bride says, "Cure it and make ham"... I says, "That means I gots to inject it and all that stuff"... Well, she reminds me I do have 2 injecting needles.... I actually have 3 so........ Here's what I did....
Skinned the picnic... weighed it at 4,000 grams... I'll do a 5% injection because it was already "enhanced"....
200 grams water....
salt... 60 grams...because I didn't know how much salt was in the pump....
sugar.... 20 grams..... same reason....
Ames Phos.... 8 grams.. 0.2%
Cure #1... 10 grams... 156 Ppm nitrite....
I used the syringe that comes with Cajun Injector injectable sauces like you would use on wings.... marked out ~10 ml on the syringe barrel for a guesstimate of what I was doing...
First... injected along the bone and joints as best I could... I'm trying to prevent bone sour.. then injected the remaining meat.... I did all this on a 1/4 sheet pan to collect the excess liquid that leaked out.... pumped all 200 mls into the picnic.... placed the picnic in a gallon zip bag and dumped the excess liquid in it also.....
The injections were between 5 and 10 mls each.... approximately 30 injections.... now all the cure, salt and sugar is in the meat.... I don't have to wonder if it has made it to the bone... I'm turning the bag over in the AM and PM to make sure this works uniformly... should take 4 days but I'm gonna give it six.... (Actually ended up being 7, which I'm not changing because the ham was AWESOME)
Bride says, "Smoke it"... I says, "It ain't cured".... Bride says, "Cure it and make ham"... I says, "That means I gots to inject it and all that stuff"... Well, she reminds me I do have 2 injecting needles.... I actually have 3 so........ Here's what I did....
Skinned the picnic... weighed it at 4,000 grams... I'll do a 5% injection because it was already "enhanced"....
200 grams water....
salt... 60 grams...because I didn't know how much salt was in the pump....
sugar.... 20 grams..... same reason....
Ames Phos.... 8 grams.. 0.2%
Cure #1... 10 grams... 156 Ppm nitrite....
I used the syringe that comes with Cajun Injector injectable sauces like you would use on wings.... marked out ~10 ml on the syringe barrel for a guesstimate of what I was doing...
First... injected along the bone and joints as best I could... I'm trying to prevent bone sour.. then injected the remaining meat.... I did all this on a 1/4 sheet pan to collect the excess liquid that leaked out.... pumped all 200 mls into the picnic.... placed the picnic in a gallon zip bag and dumped the excess liquid in it also.....
The injections were between 5 and 10 mls each.... approximately 30 injections.... now all the cure, salt and sugar is in the meat.... I don't have to wonder if it has made it to the bone... I'm turning the bag over in the AM and PM to make sure this works uniformly... should take 4 days but I'm gonna give it six.... (Actually ended up being 7, which I'm not changing because the ham was AWESOME)
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