restructured ham
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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.
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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 -
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.
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@JodellI wanted to share this smoke schedule for a party ham if you were still thinking about doing this!
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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@JodellI wanted to share this smoke schedule for a party ham if you were still thinking about doing this!
Jonathon would you use the same process and seasonings for beef bacon as the Canadian ?
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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!
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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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!
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
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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…
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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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…
Jonathon I am thinking belly as it will be more like traditional bacon like I have had in the past
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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…
Jonathon as the weather in Maine is against me now it might be in spring before I make it
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craigrice I am trying to secure a beef belly now, so I might be able to beat you too it!
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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Jonathon with the temps in the teens here I think you will win this race lol !
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