<![CDATA[Smoking ham]]>I’m new at this I have a 15 lbs ham.i just ordered cold phosphate & sodium erythorbate do I need to add that along with country brown sugar cure and California ham spice or is that already in the last two spices i watched the video and i didn’t see where Jonathan mentions that.

]]>https://waltonsdev.nodebb.com/topic/2537/smoking-hamRSS for NodeFri, 11 Sep 2026 02:17:47 GMTMon, 03 Aug 2020 00:08:58 GMT60<![CDATA[Reply to Smoking ham on Fri, 07 Aug 2020 22:59:07 GMT]]>Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.

]]>https://waltonsdev.nodebb.com/post/20306https://waltonsdev.nodebb.com/post/20306Fri, 07 Aug 2020 22:59:07 GMT<![CDATA[Reply to Smoking ham on Tue, 04 Aug 2020 15:52:22 GMT]]>scott kilpeck Yes, you want to add the cold phosphate to your brine first to allow it to dissolve and fully suspend. I’d recommend you watch and read this https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe We did it in the meatgistics university as well (https://meatgistics.waltonsinc.com/topic/801/cured-whole-muscle-meat-105-ham-basics) but that was not as in depth as the meat recipe.

Also be super careful with the sodium erythorbate, easy to add too much!

]]>https://waltonsdev.nodebb.com/post/20235https://waltonsdev.nodebb.com/post/20235Tue, 04 Aug 2020 15:52:22 GMT