Stpp

[ramatack]

I am going to brine some hams using a variation on pops brine and want to use stpp with it. I will take out enough brine for each ham(10%) then inject, can I then just put them in the bucket with the brine or should I add stpp to the brine in the bucket. There two big to get in the 2 1/2 gallon bags I have and would rather do this way

 

[Brokenhandle]

HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

I've been injecting hams to cure for some time... decided I needed a needle to get to all parts from one side... No flipping, no turning, here it its.... 5" , #14 gauge blunt/sharpened needle.. Found this picnic at w-m that has NOT been injected... The paper towel is sprayed with vinegar...

www.smokingmeatforums.com

 

[Brokenhandle]

Read through that thread...the sttp needs to be added first or it will not dissolve.

Ryan

 

[ramatack]

Read through that thread...the sttp needs to be added first or it will not dissolve.

Ryan

Thanks,

Read through that thread...the sttp needs to be added first or it will not dissolve.

Ryan

Thanks, I butchered these hogs so no bag and two big for 2 1/2 gallon bags also would prefer to put in bucket so there all in one spot( I have 5 to go. I done the last three using this method, and they turned out great. I have to inject no matter what and was wondering, If I inject with stpp can I put them in pops brine or would it dilute the stpp to much. My thought is wouldn't the stuff I inject pretty much stay there because there so close in ingredients, a little extra salt from the sttp. That way they would be submerged. I will continue to use daveomacks recipe for small especially single ones

Read through that thread...the sttp needs to be added first or it will not dissolve.

Ryan

 

[Brokenhandle]

Not that familiar with sttp myself, only used it once. But have used pop's brine alot, and it works great! Maybe chopsaw or indaswamp could chime in and answer your question better than me.

Ryan

 

[chopsaw]

I don't have an answer for you question . I have used Pop's brine on poultry injected and soaked . I inject out of the gallon mix . No STPP in the mix .
I think you can do it , you just have to know how much of the phosphate to add to the amount of brine , inject then soak would be my guess , but that's just a guess .

I just use the injection as Dave figured it , no soak .

 

[thirdeye]

I started using the daveomak injection cure about 18 months ago and detailed several different cooks by adding info to the same thread. It's a long read but I have photos of butt hams, shoulder picnic ham, and loin ham. This is the easiest and best tasting ham curing method I have ever used. HERE is that thread.

 

[ramatack]

I don't have an answer for you question . I have used Pop's brine on poultry injected and soaked . I inject out of the gallon mix . No STPP in the mix .
I think you can do it , you just have to know how much of the phosphate to add to the amount of brine , inject then soak would be my guess , but that's just a guess .

I just use the injection as Dave figured it , no soak .

Ok, my question is can I just take enough of pops brine (10%) for each ham add stpp to that and put that into unaltered pops brine to keep submerged. They will be laying on one another and I worry it will force some out. I just figured that they would be so close in ingredients that most of the stpp would stay were I put it. if it did equalize what would be a problem

 

[chopsaw]

Ok, my question is

Yeah , I understand your question . I just don't know if that works or not . If you dip from the mix of Pop's and inject My opinion is you still need some transfer to get a proper cure . There would be an amount of phosphate to mix into Pop's brine per gallon then inject that would be the right way to do it . I don't do it that way , so I don't know what that is .
I do about one ham a month using Dave's injection . If yours are big , they make food safe bags that fit a 5 gallon bucket .

 

[SmokinEdge]

I am going to brine some hams using a variation on pops brine and want to use stpp with it. I will take out enough brine for each ham(10%) then inject, can I then just put them in the bucket with the brine or should I add stpp to the brine in the bucket. There two big to get in the 2 1/2 gallon bags I have and would rather do this way

You need to add the phosphate to the brine before injection. 6 oz. To one gallon of water. This needs to be the first ingredient into the brine and dissolved. Then add sugar and dissolve then add salt and dissolve then cure #1 and dissolve.

Phosphates do not play well with other ingredients, so it must be dissolved in clean water then the other ingredients will still dissolve just fine.

edit to add:
STPP doesn’t like cold water very well. Warm the water to tepid maybe 90* and it will dissolve much better.

 

[daveomak]

Ram, morninig... Weigh out 10% of the ham weight in distilled water.. Add the STPP, dissolve, then the other ingredients as listed..
Lets call it an "internal brine"... No need to wait or assume all the ingredients get to the bone... You have put them there.. Bag the hams then refrigerate for up to 2 weeks at ~ 36F....
Some folks have tried and noted using veggie stock, other than the one listed, does not give a decent flavor profile to the ham... Use only listed ingredients...
No need to submerge in brine... Everything the pork needs to make a great ham is already inside the leg...

 

[daveomak]

(1) HAM from fresh picnics.. update 10/21 ... MONEY .. | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

(1) Picnic shoulder into a ham..... 9/13 update MONEY !!!! | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

 

[daveomak]

Sodium Tripolyphosphate, Powder (STPP), Food grade, Kosher (chemicalstore.com)

Sodium Tripolyphosphate – Craft Butchers' Pantry (butcherspantry.com)

 

[chopsaw]

R ramatack search for food grade brine bags . One size I saw was 22 " x 26 " . Follow Dave's injection and bag it up .
If I'm reading right , you have done the injection on smaller stuff , but what you have is to big to fit in a zip lock bag .

 

[ramatack]

R ramatack search for food grade brine bags . One size I saw was 22 " x 26 " . Follow Dave's injection and bag it up .
If I'm reading right , you have done the injection on smaller stuff , but what you have is to big to fit in a zip lock bag .

Yes to big,I really like Dave's process. WithTwo hams I was able to squeeze into vac bags but the third was to big so I put in a 2.5 gallon bag but after 3 days or so a bone poked a hole in it so had to rebag, lost a little brine but no big deal. When my food saver dies the next one will be a 15" model, vacmaster or weston

 

[chopsaw]

Cool . I thought I knew what you were getting at . I've been buying pork cushion from Gordon's food service and using those . Dave taught me this process and I've been doing them ever since . Picnic , butts , loins and now the cushions . The cushion has a texture like the picnic , which I like .
I've used it on whole chickens also . Makes the best pulled smoked chicken .
Post 'em up when they're done .

 

[ramatack]

Ram, morninig... Weigh out 10% of the ham weight in distilled water.. Add the STPP, dissolve, then the other ingredients as listed..
Lets call it an "internal brine"... No need to wait or assume all the ingredients get to the bone... You have put them there.. Bag the hams then refrigerate for up to 2 weeks at ~ 36F....
Some folks have tried and noted using veggie stock, other than the one listed, does not give a decent flavor profile to the ham... Use only listed ingredients...
No need to submerge in brine... Everything the pork needs to make a great ham is already inside the leg...

Thank you, I've done three your way but didn't have the stpp yet, I have 4 or 5 to go not sure because my son has some in his freezer. The ones I have are big so was thinking of putting them in my 10 gallon brine bucket. I was thinking of injecting them with stpp using pops brine then just put hams in straight pops brine no stpp, I was thinking they would be so close in ingredients that stpp would stay in the hams or should I add stpp to the whole brine. Loved the ham I did using your process had to use the salt free chicken stock, couldn't find the vegy but have it now. Thanks for the recipe. Your the man

 

[ramatack]

Cool . I thought I knew what you were getting at . I've been buying pork cushion from Gordon's food service and using those . Dave taught me this process and I've been doing them ever since . Picnic , butts , loins and now the cushions . The cushion has a texture like the picnic , which I like .
I've used it on whole chickens also . Makes the best pulled smoked chicken .
Post 'em up when they're done .

Whats a cushions, I've heard of them but not sure, I'm not good on these phones but will try and post. Think I still have pics from my smoker build from 10 years ago lol

Cool . I thought I knew what you were getting at . I've been buying pork cushion from Gordon's food service and using those . Dave taught me this process and I've been doing them ever since . Picnic , butts , loins and now the cushions . The cushion has a texture like the picnic , which I like .
I've used it on whole chickens also . Makes the best pulled smoked chicken .
Post 'em up when they're done .

Also thanks for the idea, I have 2 broiler chickens I raised and was just gona brine and smoke, I'll use the stpp on them, how long with them. With pops brine I would inject and smoke after 5 or 6 days

 

[chopsaw]

Whats a cushions

Pork cushion comes from the same area as the picnic .

Pork cushion ham update

Got the hams all smoked up yesterday . Got them out and rinsed on Weds. overnight in the fridge to smoke on Thurs. One night turned into 2 , and smoked Friday morning . Not sure about the 2 night dry in the fridge , but couldn't be helped . By habit I hung in the smoker to dry . Didn't need...

www.smokingmeatforums.com

Here's a thread on the chicken . It's best pulled . For a knife and fork meal I do Pop's brine with a half tsp of lemon extract per gallon . Injected and soaked overnight , then cooked on my kettle hot and fast .

Whole smoked chicken / Dave's injection method

Only way you will ever understand how good this is , is to try it . Fantastic . Injected and in bag 24 hours , then dry in fridge 24 hours . 48 hours cure time will give it a hammy flavor . Ready for smoker . I battle MES 30 temps for some reason . Finally got an even 240 , took about 3 1/2...

www.smokingmeatforums.com

 

[SmokinEdge]

Yes to big,I really like Dave's process. WithTwo hams I was able to squeeze into vac bags but the third was to big so I put in a 2.5 gallon bag but after 3 days or so a bone poked a hole in it so had to rebag, lost a little brine but no big deal. When my food saver dies the next one will be a 15" model, vacmaster or weston

Food saver makes expandable bags that open up to about 14” wide but are pleated on the sides so you cut the bag about 5” longer than needed to allow the pleats to come back to 11” and seal on a regular 12” seal bar. Pretty handy.