How To Make Homemade Smoked Ham - Recipe
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cu_hunting My understanding is that the USDA lowered the requirement of pork to 145 after the # of trichinosis cases from pork fell to an absurdly low level. Now, that isn’t going to be of comfort to anyone who does happen to get it but I believe the studies they did found bear to be the biggest offender.
Jonathon commercial pork is much safer than home grown pork like my hog that I butchered last Saturday.
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cu_hunting My understanding is that the USDA lowered the requirement of pork to 145 after the # of trichinosis cases from pork fell to an absurdly low level. Now, that isn’t going to be of comfort to anyone who does happen to get it but I believe the studies they did found bear to be the biggest offender.
Jonathon HERE is that study you referred to. It was a survey done by the CDC in 2015. They found that USA commercial pork was the source of 2 whole cases in the USA from 2011-2015. Bear was tied to 25.
cu_hunting As it turns out, that survey also tied only 2 cases to farm-raised swine.
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TexLaw Thanks for finding that!
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Jon thank you for all your help!!! Quick question if I use sodium erythorbate with all the ingredients mentioned, do I let it soak for just 24 hours or can it soak longer? Will it become too salty? Does it need rinsing and soaking in water after the soak? Thank you so much!!! Too bad you don’t have a tip jar that I could donate to… You have been an amazing help to me and I greatly appreciate it!!!
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Okay I’m mad at myself… I forgot to include the sodium erythorbate in the injection, but I did include it into the cover brine. Not sure if that will help me at all or not? So mad at myself you wouldn’t believe it… All this time and prep… Trying to do everything right and I forget something…
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cu_hunting Let it soak for 4-5 days if you didn’t include the sodium erythorbate, sorry but the cure needs that amount of time to work since it wasn’t accelerated.
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cu_hunting Let it soak for 4-5 days if you didn’t include the sodium erythorbate, sorry but the cure needs that amount of time to work since it wasn’t accelerated.
Jonathon do I need rinse or soak the hams in water after it’s done with the brine soak? Thank you so much! Do you have a way to tip you guys? I want to show my appreciation for all your help!
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cu_hunting lol no, thank you though! Buy stuff from Walton’s that’s it, entire reason Austin set meatgistics up was to help our customers get the most out of their purchases. It has sprawled past what I thought it would be but at its core its still based on helping customers make good products!
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cu_hunting Oh shoot sorry, I didnt respond to the ham rinse question. People do both, some rinse and some don’t. If you don’t like a lot of salt I’d say rinse it but if you are looking for that salty flavor go ahead and go right to smokehouse.
A good way to rinse is put it in a bucket in a sink and fill the bucket, then turn the water on low and let it fill and drain for 20 minutes. Obviously make sure the bucket isn’t blocking the drain so it can all drain out of the sink though.
I don’t rinse ham buit I do bacon, if that helps
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I have 12 fresh boneless hams that I am getting ready to inject, cure, and smoke. My question is do I take the combined weight and divide by 25lbs to calculate my Cold Phosphate and Sure Cure amounts or do I need to take an average weight of a single boneless ham?
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Jonathon I have 12 fresh boneless hams that I am getting ready to inject, cure, and smoke. My question is do I take the combined weight and divide by 25lbs to calculate my Cold Phosphate and Sure Cure amounts or do I need to take an average weight of a single boneless ham? I am planning on smoking this weekend. Thanks for the help!!!
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grenier32 Weigh all of them then add that weight up and calculate the amount. Then inject each one individually so it is pumped to the correct %. But we need to know a few things here. First, why add sure cure? Ham/Bacon Cures already have the cure mixed in to correctly impart a specific amount of ongoing nitrate in PPM. What cure are you using? 2nd, you are doing 12? Are you doing this commercially or do you just have a bunch of friends family who all want hams?
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grenier32 Weigh all of them then add that weight up and calculate the amount. Then inject each one individually so it is pumped to the correct %. But we need to know a few things here. First, why add sure cure? Ham/Bacon Cures already have the cure mixed in to correctly impart a specific amount of ongoing nitrate in PPM. What cure are you using? 2nd, you are doing 12? Are you doing this commercially or do you just have a bunch of friends family who all want hams?
Jonathon I made a mistake I meant Sure Gel not Sure Cure. I am using the Country Brown Suger Cure. I am not doing it commercially I raise a few pigs every year for myself and my family. This year we raised 6 and everyone wants ham so I decided to bone them out to cure and Smoke. Each Ham is around 9.5 lbs +/-. I am going to mix the following please let me know if you see any problems with my calculations
Total Weight= 114lbs
4 Gallons of water
9oz Cold Phosphate
27oz Sure Gel
4lbs Country Brown Suger Cure
1oz California Ham SPice
.48oz Sodium ErythorbateInject 20% or around 3 gallons total
Then hold in a 50% solution for 24-48hrsThanks for the advice and help!! This is the only place I will come to for all my meat processing equipment and seasoning mix!!!
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grenier32 Weigh all of them then add that weight up and calculate the amount. Then inject each one individually so it is pumped to the correct %. But we need to know a few things here. First, why add sure cure? Ham/Bacon Cures already have the cure mixed in to correctly impart a specific amount of ongoing nitrate in PPM. What cure are you using? 2nd, you are doing 12? Are you doing this commercially or do you just have a bunch of friends family who all want hams?
Jonathon The Hams look great we ended up smoking 12 hams and 12 slabs of Bacon this weekend. Long weekend but worth it. Quick question. I got the Hams up to between 136-142 internal. I know this is a little short of the 145 but I ran out of propane and it was very late. As long as when we eat the hams we bring it up to 145 we should be ok correct??
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grenier32 Yes, that is me Jon tremblay saying that not me a Walton’s Employee!
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Hi Do you have a chart for the pork leg making into ham? I bought a 19 # bone in ham. I bought the blue ribbon maple bacon seasoning stick. It says to add in 1oz of sure cure for the whole bag. I want to do injection to sit for 8 days. I have the ham spice, sodium Erthorbate. Then I would do a salt and brown sugar rub on out side. I would like to try this maple but don’t want too mess it up.
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moffitt7707 You said “I bought the blue ribbon maple bacon seasoning stick” did you buy the snack stick seasoning? That isn’t the same type of cure, you should have bought Blue Ribbon Maple Ham as that is formulated as a ham cure, the stick one is formulated for being ground and formed. I honestly don’t even know if it is able to be soluble?
Let me know if that is what you did and I will see if I can get some help from our application specialist to convert this.
You asked about a chart, did you mean this? https://meatgistics.waltonsinc.com/topic/700/cure-conversion-chart
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thank you for your help.
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Do you have/need to use the sodium eryothrobate? I thought it was just a cure accelerator like encapsulated citric acid, so I didn’t get any. Figured to let it sit for a 24-48 hrs before smoking. Which way is best? Thanks
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AaronSilves Yup, it is just a cure accelerator so if you don’t add it you just have to hold it and let the cure have time to work It shouldn’t have any effect on taste/texture.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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