How To Make Homemade Smoked Ham - Recipe
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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.
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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.
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AaronSilves We dont have a chart, are you injecting and holding in a 50% strength solution?
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AaronSilves We dont have a chart, are you injecting and holding in a 50% strength solution?
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AaronSilves You should be good with 7 days as long as you inject it well and hold it. The x# of days per inch of meat doesn’t come into it when you inject it.
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Rlane420 that ooks delicious man, good job!
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George T I assume you mean keeping it in a 50% strength solution? If you mean out of the solution not long, it will start to expel water and might even gas out. If you mean in a 50% don’t do it more than 8ish days. We are only adding nitrite which is “quick” curing power. For longer cures you need nitrate which breaks down into nitrite over time.
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@j-ott
That is hard to say exactly because it greatly depends on your individual smoker, how well it holds an accurate temp, the humidity, etc. The least amount of time I’d plan for is 11 hours total, but you are probably looking at 12 hours, or just a slight bit over.Austin said in How To Make Homemade Smoked Ham - Recipe:
@j-ott
That is hard to say exactly because it greatly depends on your individual smoker, how well it holds an accurate temp, the humidity, etc. The least amount of time I’d plan for is 11 hours total, but you are probably looking at 12 hours, or just a slight bit over.I smoked my first ham yesterday it was about 8 lbs I followed your schedule it took 15 hours to get to 148 I had multiple probes in and around the ham so I trust the temp was right any Ideas why it took so long? holding a steady 190 in the smoker internal only gained 1 degree per hour for the last 3 hours I had a large pan of water in the smoker could the humidity be to high?
Anyhow the ham turned out perfect just wonder why so long -
George T I’ve had 12 hour smoke schedule before. Without a commercial smoker, that can change the amount of humidity in the air, you are in for a long smoke with ham. 14 hours is long but not terrible honestly. The only way to speed it up would be to increase the temp or humidity. Towards the end bumping it up even higher probably wont be an issue. Just don’t raise it too much or too early or you will cook/dry the outside.
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If I’m using the country brown sugar cure and cold phosphate to inject and brine how long do I brine? 24 hrs or does it need to be longer?
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Groucho Smith did you add any cure accelerator? Cabelas90 and blackbetty61 do more with hams than I do. Country brown does not.come with an accelerator though so your gonna need to hold it in a 50%/strength solution for at least a few days to allow the cure to equalize inside the meat
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If I’m using the country brown sugar cure and cold phosphate to inject and brine how long do I brine? 24 hrs or does it need to be longer?
Groucho Smith I recommend holding for a min of 3 days. We inject to 20% then vac tumble and we still hold for 3 days min. We are also adding sodium erythorbate as a cure accelerator and if we cook any sooner than 3 days we will get uncured spots.
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Groucho Smith I recommend holding for a min of 3 days. We inject to 20% then vac tumble and we still hold for 3 days min. We are also adding sodium erythorbate as a cure accelerator and if we cook any sooner than 3 days we will get uncured spots.
Cabelas90
Thanks,
I will purchase some cure accelerator and brine in 50% solution for three days. -
So I got everything from you to do my pig leg,and can’t wait but what I would like to know is if you have someplace on here that tells oz to tablespoons and things I don’t have a scale
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If you go to https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart you can see the break down on the additives.
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