Pork butt ham help

[Medina Joe]

It’s been a while since I posted. So since the kids don’t have school. I would like my son and I to make a Boston butt ham. I’d like to use Dave‘s Recipe. I may need some help. If I have any questions please bail me out.

 

[zwiller]

I'm in. I basically use Dave's recipe and method, just no veggie stock. Just ran a loin... I get them for less than butts usually. https://www.smokingmeatforums.com/threads/german-style-cured-loin.295767/

 

[pops6927]

Pork Blade Shoulder Roasts, Cured and Smoked

Wanted to purchase a fresh ham for Easter, but couldn't find one, so I had to settle for a two-pack of pork blade shoulder roasts. Boned them out: Then tied them up with butcher knots (a special non-loosening knot): Then injected them repeatedly with curing brine so they cure from...

www.smokingmeatforums.com

 

[chopsaw]

I’d like to use Dave‘s Recipe. I may need some help. If I have any questions please bail me out.

Do you have all the stuff to do the phosphate injected method ?
It's really pretty easy ( had Dave hold my hand on the first couple ) but made sure I knew why I was doing what I was doing .
I do mine exactly as he wrote it . That's one thing that I think needs no improvement .
I've been saving a chunk from when I make sausage ( coppa ? ) and using it for ham then grind the rest . Less fat that way .
Here's the last 2 I did .

 

[indaswamp]

Awesome project to do with your son! Just make sure the ham you buy is fresh and not already pumped with a brine solution.
It should turn out great!

 

[pc farmer]

Do you have all the stuff to do the phosphate injected method ?
It's really pretty easy ( had Dave hold my hand on the first couple ) but made sure I knew why I was doing what I was doing .
I do mine exactly as he wrote it . That's one thing that I think needs no improvement .
I've been saving a chunk from when I make sausage ( coppa ? ) and using it for ham then grind the rest . Less fat that way .
Here's the last 2 I did .
View attachment 436643
View attachment 436644

Same here, Dave walked me through the first couple times. If you really want to learn he will take his time to teach you.

 

[chopsaw]

If you really want to learn he will take his time to teach you.

I agree , and if you don't say " best ham I've ever eaten " I would be surprised .

 

[mosparky]

I'll ditto what Chop said. I've done it once, wish I had more time to make them. It's a great project and the hardest part really is the waiting. The pay off is more than worth it.

 

[daveomak]

Morning men.... Pulled this picnic out of the smoker, last night, about 7 PM... The recipe still works... first picnic in awhile...
I had cut the salt total, from 2% to 1.5%.... I don't care for the flavor at 1.5% so I ain't doing that again.. I shouldn't have messed with the recipe but.... There was this voice that said.......... "Cut the salt"... Must have been my doctor's voice...
Enjoy the weekend.... Dave

 

[Medina Joe]

So I have everything but STPP will that be a problem

 

[pc farmer]

So I have everything but STPP with that be a problem

I know a guy that uses this recipe without sttp. Turns out just fine.

 

[Medina Joe]

Here is everything. Are we missing anything

 

[chopsaw]

Hey Joe . Is your stock regular or low / no salt ?
Also , the cure ,,, cure 1 ?

 

[Medina Joe]

Hey Joe . Is your stock regular or low / no salt ?
Also , the cure ,,, cure 1 ?

It says Prague power 1 for sausage and jerky the veg stock has 800mg of sodium

 

[chopsaw]

Cure should be good , but if the stock is salted you'll need to adjust what you add to that so it's not to salty . Is that a per serving amount on the salt ?

 

[Medina Joe]

Cure should be good , but if the stock is salted you'll need to adjust what you add to that so it's not to salty . Is that a per serving amount on the salt ?

Yes per 1 cup
My pork butt weight is 8.65 pounds. And it does not say anything was added.

 

[chopsaw]

Thought so . I always use no salt stock . Maybe Dave can help you with an adjustment on the salt added . daveomak . Give him a chance to see this or reach out with a pm .

 

[Medina Joe]

So I used digging dogs to come up with the proper cure for weight Cure 1= 9.97 grams, Salt=69.29, sugar 39.24. Does this sound right? How much stock do I use? How do I adjust the salt content because of the salt in the stock?

 

[chopsaw]

you need the amount of liquid . I came up with 382 grams of stock . The rest of you numbers are close to what I have .
If I did the math right I come up with an adjustment of 3 grams , but as I suggested maybe give Dave a chance to see this .

 

[zwiller]

These are my numbers for that (I will do a spread sheet eventually):

8.650 x 454 = 3,927.1g

10% stock 3927 x .01 = 390.27g
2% salt 3927 X .002 = 78.54g
1% sugar 3927 x .001 = 39.27g
.5% STPP 3927 x .005 = 19.64g
.025% cure#1 3927 x .0025 = 9.82g

It took me awhile to understand exactly how Dave did it but it is second nature now. This might a good tool to teach the boy that math is cool: the results are INSANELY precise. IMO it's basically a sausage formulation.

WRT using salted stock. I have tried alot of times to convert and have not succeeded. That said, I am not giving up since I am injecting stocks often now. For curing, I use water as I cannot locate no salt stock, I can find low salt but not no salt. Also, I reduce the sugar for my tastes but Dave's is far less sweet than say Pops brine (which based on my research is around 3%).