Pork butt ham help

[Medina Joe]

I have been trying to work the numbers out. But there’s so much information online you don’t know what’s right or wrong. And I know Dave has made a lot of hams. This is part of a science project we’re doing some for homeschooling.

 

[daveomak]

So I have everything but STPP will that be a problem

STPP is an ingredient in almost all foods from bread to meats etc.....

Sodium Tripolyphosphate is used to increase the water binding capacity of your paste or muscle. What is does is slightly raise the pH of your meat, which increases its ability to hold water. This product is excellent for products where you want a lot of water in your paste, such as hot dogs, bologna, or any emulsion sausage. It works perfectly in brines as well, so your smoked meats will hold more water, and stay juicier longer.

As for no salt added stock, look around for it.... It's worth the time.....
Amazon Kitchen Basics Stocks

 

[Medina Joe]

Well here is the ham. Thank you to everyone who helped us. Happy Easter