Cured Whole Muscle Meat 105 - Ham Basics
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this recipe says to use 1lb of CA ham spice, but the CA ham spice says to use 0.05 lb per gallon… how much do I need?
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cu_hunting The california ham spice is sold in 1 lb bags, use .005 per gallon of water.
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In the other ham video you used cold phosphate and sodium erythorbate. What are the differences in using them or not? Also are these recipes good for hams that are going to frozen then recooked?
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jcbar So, this is a basics video and I would consider those to be more advanced additives. The cold phosphate is going to increase the yield, juiciness and texture of the ham while the sodium erythorbate is going to act as a cure accelerator so we don’t need to hold it for more than overnight to allow the cure time to equalize. Now, I think a few guys on here would tell you to still hold it a day or two but after 12 hours, if it has been properly injected, you should be good
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jcbar So, this is a basics video and I would consider those to be more advanced additives. The cold phosphate is going to increase the yield, juiciness and texture of the ham while the sodium erythorbate is going to act as a cure accelerator so we don’t need to hold it for more than overnight to allow the cure time to equalize. Now, I think a few guys on here would tell you to still hold it a day or two but after 12 hours, if it has been properly injected, you should be good
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jcbar So, this is a basics video and I would consider those to be more advanced additives. The cold phosphate is going to increase the yield, juiciness and texture of the ham while the sodium erythorbate is going to act as a cure accelerator so we don’t need to hold it for more than overnight to allow the cure time to equalize. Now, I think a few guys on here would tell you to still hold it a day or two but after 12 hours, if it has been properly injected, you should be good
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jcbar Yes, the amount of those additives is based on the weight of the meat, not the amount of what you are injecting
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Thank you!
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The directions listed above call for a 10% pump of green weight. The You Tube video Austin indicates a 20% pump of green weight.
Is it 10% or 20% of pump? -
TomKat1962 It is 10% pump. We think there was a change made in the cure in the last few years. it will say directly on the bag to “Use 2 lb of cure to each gallon of water for a 10% pump”
Here is a link to the product. I will talk to Austin about taking that other video down https://www.waltonsinc.com/country-brown-sugar-cure
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TomKat1962 It is 10% pump. We think there was a change made in the cure in the last few years. it will say directly on the bag to “Use 2 lb of cure to each gallon of water for a 10% pump”
Here is a link to the product. I will talk to Austin about taking that other video down https://www.waltonsinc.com/country-brown-sugar-cure
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If a ham is split into a butt and shank portion does it still need to be injected prior to picking or will the cure still gas out to soon
Joe Christy Are you talking about a shoulder and a butt or a ham and a hock? On larger cuts the meat is so thick that you want to get the pickle/cure down to the bone. How long do you have to cure it? If memory serves me you will get about a 1/4" of penetration per day, injection reduces your time line.
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If you cut a whole ham in half you have a butt half and a shank half. Take any center cut ham slices off either than you have portions. I think that you will need to inject unless you dry cure and make old fashioned country style ham.
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Using a whole bone in and frozen, should I add a day to the time to account for the thaw time?
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Using a whole bone in and frozen, should I add a day to the time to account for the thaw time?
Ridley Acres 4 to 6 hours per pound if thawing in the fridge. About 30 minutes per pound if cold water thawing. Here is a link. https://ask.usda.gov/s/article/Ham-thawing-time
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Could the ham be hung and dried at this point without thermal processing to produce a country ham or prosciutto style?
lholder said in Cured Whole Muscle Meat 105 - Ham Basics:
Could the ham be hung and dried at this point without thermal processing to produce a country ham or prosciutto style?
No, the ham has too much water activity at that point. When dry curing you are not only curing the meat, but also dropping the moisture content to make the meat safe. I have used this method to make a shelf stable dry cured ham that I aged for 5 months before eating. The only reason I didn’t let it age the full 180 days was the wife complained that the cupboard smelled like a BBQ pit.
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