Do you have all the stuff to do the phosphate injected method ?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 .
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I agree , and if you don't say " best ham I've ever eaten " I would be surprised .If you really want to learn he will take his time to teach you.
So I have everything but STPP with that be a problem
It says Prague power 1 for sausage and jerky the veg stock has 800mg of sodiumHey Joe . Is your stock regular or low / no salt ?
Also , the cure ,,, cure 1 ?
Yes per 1 cupCure 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 ?