Pop's lower salt brine for ham

[BrianGSDTexoma]

Got pork butt thawing. Thinking of trying the lower salt version but getting great results from regular. Has anyone used lower salt on ham? What about adding STPP?

 

[browneyesvictim]

Low salt version of pops brine is fine with pork butt ham.
But I you want to use STTP, I would recommend injecting vs a wet brine. I have a thread in my index on phosphate usage and butt ham.

 

[daveomak]

Try an injection.... The recipe I used for the picnic ham would be the same for a pork butt..... I highly recommend using STPP... It keeps the meat moist... I recently did a pork loin also....

picnic
https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/

loin
https://www.smokingmeatforums.com/t...an-bacon-made-in-america-recipe-added.289869/



FWIW, There is another pork loin in the smoker as I type this... It was so awesome, I had to do another....

 

[BrianGSDTexoma]

Try an injection.... The recipe I used for the picnic ham would be the same for a pork butt..... I highly recommend using STPP... It keeps the meat moist... I recently did a pork loin also....

picnic
https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/

loin
https://www.smokingmeatforums.com/t...an-bacon-made-in-america-recipe-added.289869/



FWIW, There is another pork loin in the smoker as I type this... It was so awesome, I had to do another....

This what came up with for 8 lb bone in pork butt.

I am becoming salt sensitive. What about lowering salt? Do you just find a bag it will fit in?

 

[browneyesvictim]

Yes. Just as your notes in the calculator say "you may increase/decrease based on preference"
(Edit: You are ok to adjust salt or sugar as long as you don't adjust cure or STTP)
Yes. Whatever size bag will fit.
Good job on doing your math!

 

[BrianGSDTexoma]

Not real sure what to lower salt to but guess best to start small. Working with one arm for now. I can maybe get away with holding injector enough with other hand to fill.

 

[browneyesvictim]

All of the injected hams I have done at 2% salt were spot-on were I felt it should be. Not too salty and not lacking in salt. Since I never messed with adjusting I cant tell you if 1% is where you should be for a "low-salt version", but that would be my guess. But If I were in your shoes, I would definitely use a sodium-free stock instead of water to help make up for the lack of salt in the injection.

As for the one-handedness... I'll say you are going to need a helper to give you a hand with the injecting. Hope you have a speedy recovery!

 

[BrianGSDTexoma]

I never had problem with salt before in my the last year or so things starting to taste salty. I did a whole chicken with this method few months ago and so salty had to toss. Think it might of been enhanced.

 

[BrianGSDTexoma]

Ended up doing 1.80 on salt since stock had salt. Was a bit of a challenge with 1 arm but did the best I could. It will be 11 days before get it smoked. I usually soak cured meats in water for 1 hour to lighten up the salt.