Smoking ham
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I’m new at this I have a 15 lbs ham.i just ordered cold phosphate & sodium erythorbate do I need to add that along with country brown sugar cure and California ham spice or is that already in the last two spices i watched the video and i didn’t see where Jonathan mentions that.
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scott kilpeck Yes, you want to add the cold phosphate to your brine first to allow it to dissolve and fully suspend. I’d recommend you watch and read this https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe We did it in the meatgistics university as well (https://meatgistics.waltonsinc.com/topic/801/cured-whole-muscle-meat-105-ham-basics) but that was not as in depth as the meat recipe.
Also be super careful with the sodium erythorbate, easy to add too much!
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Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.
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