<![CDATA[restructured ham]]>does anyone have any recipes for making a restructured ham using the Walton’s smoked casing? also purchased the ham spice, can it be added to ground meat, or can it only be used for pickle? would also like to know how to make restructured Canadian bacon

]]>https://waltonsdev.nodebb.com/topic/1955/restructured-hamRSS for NodeFri, 11 Sep 2026 11:33:23 GMTTue, 14 Jan 2020 23:07:21 GMT60<![CDATA[Reply to restructured ham on Wed, 22 Jan 2020 00:11:04 GMT]]>Jonathon with the temps in the teens here I think you will win this race lol !

]]>https://waltonsdev.nodebb.com/post/11796https://waltonsdev.nodebb.com/post/11796Wed, 22 Jan 2020 00:11:04 GMT<![CDATA[Reply to restructured ham on Tue, 21 Jan 2020 13:50:35 GMT]]>craigrice I am trying to secure a beef belly now, so I might be able to beat you too it!

]]>https://waltonsdev.nodebb.com/post/11739https://waltonsdev.nodebb.com/post/11739Tue, 21 Jan 2020 13:50:35 GMT<![CDATA[Reply to restructured ham on Tue, 21 Jan 2020 00:45:32 GMT]]>Jonathon as the weather in Maine is against me now it might be in spring before I make it

]]>https://waltonsdev.nodebb.com/post/11718https://waltonsdev.nodebb.com/post/11718Tue, 21 Jan 2020 00:45:32 GMT<![CDATA[Reply to restructured ham on Tue, 21 Jan 2020 00:40:01 GMT]]>Jonathon I am thinking belly as it will be more like traditional bacon like I have had in the past

]]>https://waltonsdev.nodebb.com/post/11717https://waltonsdev.nodebb.com/post/11717Tue, 21 Jan 2020 00:40:01 GMT<![CDATA[Reply to restructured ham on Tue, 21 Jan 2020 00:31:55 GMT]]>craigrice was it the loin or belly? Again, if you do it please let us know how it turns out. Maybe I should do it anyway? I am going to visit some processing plants with the head of our commercial sales so I am sure I could grab some directly from a processor…

]]>https://waltonsdev.nodebb.com/post/11714https://waltonsdev.nodebb.com/post/11714Tue, 21 Jan 2020 00:31:55 GMT<![CDATA[Reply to restructured ham on Mon, 20 Jan 2020 22:36:52 GMT]]>Jonathon growing up with my grandparents we use to have it from time to time have not had any in almost 50 years and have been thinking about it lately

]]>https://waltonsdev.nodebb.com/post/11707https://waltonsdev.nodebb.com/post/11707Mon, 20 Jan 2020 22:36:52 GMT<![CDATA[Reply to restructured ham on Mon, 20 Jan 2020 22:33:12 GMT]]>craigrice if it is a beef belly I would use the same process as when you use pork belly (https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe). If you are using beef loin I don’t think I would cure that, too valuable and good for other things. If you are determined to do that then yes, I would use the same process as Canadian Bacon(https://meatgistics.waltonsinc.com/topic/595/how-to-make-homemade-canadian-bacon-recipe). If you do that PLEASE take pics and let us know how it is! It very well might make the best Canadian Bacon of all time!

]]>https://waltonsdev.nodebb.com/post/11704https://waltonsdev.nodebb.com/post/11704Mon, 20 Jan 2020 22:33:12 GMT<![CDATA[Reply to restructured ham on Mon, 20 Jan 2020 21:39:10 GMT]]>Jonathon would you use the same process and seasonings for beef bacon as the Canadian ?

]]>https://waltonsdev.nodebb.com/post/11692https://waltonsdev.nodebb.com/post/11692Mon, 20 Jan 2020 21:39:10 GMT<![CDATA[Reply to restructured ham on Mon, 20 Jan 2020 16:38:02 GMT]]>@JodellI wanted to share this smoke schedule for a party ham if you were still thinking about doing this!

partyham.png

]]>https://waltonsdev.nodebb.com/post/11654https://waltonsdev.nodebb.com/post/11654Mon, 20 Jan 2020 16:38:02 GMT<![CDATA[Reply to restructured ham on Wed, 15 Jan 2020 21:36:14 GMT]]>Jodell For temp it depends on what you are making it for. Personel consumption then 138 (like bacon) would be good as you will pass 160 when you pan fry it, if you are selling this it has to be cooked to at least 145 and held there for a minimum of 4 minutes (https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902-a2df-a87c73d1b633/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf?MOD=AJPEREs) for lethality.

How much meat are you working with? For California Ham Spice 8 oz to 10 gallons of water for a 10-15% pump. An easier way to look at is .05 lb per gallon for a 10% pump so that .05 lb would be enough to do roughly 80 lb of hams. So 1 b would be .000625 of a lb or 0.28 of a gram so you’d need a VERY accurate scale and if you aren’t injecting it that might not work anyway.

So, what I would do is use the .05 lb and make an entire gallon, pump whatever meatblock you are using to 10% of its green weight and then let that sit overnight in the rest of the gallon of water.

]]>https://waltonsdev.nodebb.com/post/11360https://waltonsdev.nodebb.com/post/11360Wed, 15 Jan 2020 21:36:14 GMT<![CDATA[Reply to restructured ham on Wed, 15 Jan 2020 17:51:01 GMT]]>Jonathon,

No, I used the Walton’s Sure Cure, along with some sodium erythorbate and 1Tbsp salt and dextrose, and let it sit in the fridge for a day before going into the smokehouse.
how much ham spice should I add per pound of meat? On another note with the smoke lined casing I bought. is there any certain temp the product has to reach to allow the smoke lining to adhere to the restructured ham? and would the ham have to be cooked to 160 degrees? I thought I read somewhere if your going to be cooking later you can smoke till it reaches 145

]]>https://waltonsdev.nodebb.com/post/11349https://waltonsdev.nodebb.com/post/11349Wed, 15 Jan 2020 17:51:01 GMT<![CDATA[Reply to restructured ham on Wed, 15 Jan 2020 13:44:29 GMT]]>Jodell Yes, ham spice will absolutely help with that! Were you using a ham cure on the ground and restructured product? I vagueley remember someone once asking if they could use a ham cure to make summer sausage and our application specialist saying that it would make a product without a lot of flavor. Let me run this by him and see what he thinks.

]]>https://waltonsdev.nodebb.com/post/11330https://waltonsdev.nodebb.com/post/11330Wed, 15 Jan 2020 13:44:29 GMT<![CDATA[Reply to restructured ham on Wed, 15 Jan 2020 04:05:47 GMT]]>Jonathon
I was thinking that, it would look more uniform for slices for pizza. I did make some from a 3# ground pork loin. I added cure and extra salt, along with 1TBSP of dextrose. tastes okay, but I think its missing something. wondering if California ham spice would do the trick

]]>https://waltonsdev.nodebb.com/post/11322https://waltonsdev.nodebb.com/post/11322Wed, 15 Jan 2020 04:05:47 GMT<![CDATA[Reply to restructured ham on Wed, 15 Jan 2020 02:13:19 GMT]]>Jodell For years we have made a product that tastes a whole lot like ham and really like it. I have used 70% venison, 30% pork butt along with imitation bacon seasoning and apple juice for the liquid. We press this into 4" casings and smoke. It has become a staple in my family, especially with some high temp cheddar cheese added. I typically just slice thin after smoking and vacuum pack. Great sandwich material.

]]>https://waltonsdev.nodebb.com/post/11316https://waltonsdev.nodebb.com/post/11316Wed, 15 Jan 2020 02:13:19 GMT<![CDATA[Reply to restructured ham on Wed, 15 Jan 2020 01:22:11 GMT]]>Jodell Most of the time they will do a combination of large chunks and ground meat, there is some information on this here https://meatgistics.waltonsinc.com/topic/1508/deli-meat-201-restructuring-smaller-cuts but not a ton. What some places would do is inject the whole muscle, then let it sit overnight in a 50% strength solution and then cut that up, some of it as large chunks and grind the rest.

Restructured Canadian bacon would be simple, inject and hold then grind all of it and stuff into the casing. Canadian bacon is made from the eye of the loin so it wouldn’t normally be a restructured product, is therer a specific reason you were thinking of trying this?

]]>https://waltonsdev.nodebb.com/post/11307https://waltonsdev.nodebb.com/post/11307Wed, 15 Jan 2020 01:22:11 GMT