<![CDATA[Keepin ham moist?]]>I’ve cured a number of hams over the past few years and Im always dissappointed with how dry they come out. I know reconstituted deli ham has other ingredients added but Id love to increase the juicyness of a smoked ham so its got a whole muscle look and the soft/moist texture of a deli ham.
Any advice.

Latest adventure was a loin for candian bacon…turned out 100% like ham. Not sure what I was expecting, itll eat but not quite as round or red as commercial candian bacon.

]]>https://waltonsdev.nodebb.com/topic/3869/keepin-ham-moistRSS for NodeThu, 10 Sep 2026 21:13:42 GMTTue, 11 May 2021 01:52:40 GMT60<![CDATA[Reply to Keepin ham moist? on Sun, 23 May 2021 19:25:41 GMT]]>deanlorensen If you want to imitate commercial products then you have to use their techniques and ingredients. Round means grinding and stuffing into casings and hanging. Boneless hams are ground, stuffed, and shaped with ham presses. Ingredients that help meat hold moisture are adding more water, salt, cure, phosphate, erythorbate, and a binder.

]]>https://waltonsdev.nodebb.com/post/38273https://waltonsdev.nodebb.com/post/38273Sun, 23 May 2021 19:25:41 GMT<![CDATA[Reply to Keepin ham moist? on Sun, 23 May 2021 19:09:57 GMT]]>johnsbrewhouse In the plant I worked at many years ago the “round” CB and the ham was rough ground cuts and stuffed into casings. The CB was left round and hung, the ham was put into spring loaded ham presses for the oval shape.

]]>https://waltonsdev.nodebb.com/post/38272https://waltonsdev.nodebb.com/post/38272Sun, 23 May 2021 19:09:57 GMT<![CDATA[Reply to Keepin ham moist? on Wed, 12 May 2021 13:19:34 GMT]]>daryl Yup, the nitrate/ite is what is responsible for the meat being nice and pink and the Sodium Erythorbate is a cure accelerator, it will increase the color development of the hams or sausage or whatever meat product you are making.

]]>https://waltonsdev.nodebb.com/post/37434https://waltonsdev.nodebb.com/post/37434Wed, 12 May 2021 13:19:34 GMT<![CDATA[Reply to Keepin ham moist? on Tue, 11 May 2021 23:53:58 GMT]]>Jonathon the pink color comes from the nitrate/nitrite in the cure. i enjoy the fact that my Canadian bacon does not look like an egg mcmuffin.

]]>https://waltonsdev.nodebb.com/post/37413https://waltonsdev.nodebb.com/post/37413Tue, 11 May 2021 23:53:58 GMT<![CDATA[Reply to Keepin ham moist? on Tue, 11 May 2021 11:53:46 GMT]]>deanlorensen Some cold phosphate will help with the moisture. If you want it to burn a really nice red then sodium erythorbate probably is the best thing we sell for “burning” the meat that nice red color.

]]>https://waltonsdev.nodebb.com/post/37288https://waltonsdev.nodebb.com/post/37288Tue, 11 May 2021 11:53:46 GMT<![CDATA[Reply to Keepin ham moist? on Tue, 11 May 2021 03:38:04 GMT]]>deanlorensen you can add some phosphate to your injection brine to help hold moisture. I was against it until I tried it and it improved my product. You can do the same to your pork loins for CB. Not really sure of why you are looking for round CB, but you can net them to help hold the shape. I am betting that the large producers hang them in casings for curing, smoking and slicing. I have never seen a round loin come off any hog.

]]>https://waltonsdev.nodebb.com/post/37276https://waltonsdev.nodebb.com/post/37276Tue, 11 May 2021 03:38:04 GMT<![CDATA[Reply to Keepin ham moist? on Tue, 11 May 2021 03:33:12 GMT]]>This was my last Canadian Bacon. The only way you are going to make a completely round one is to stuff it into a casing. I netted this one. It was injected and cured in the brine for 14 days and I considered it fairly juicy. I think the red coloring might come from the cuts they use or food coloring too. Commercial products are often glued together from multiple cuts. IMG_0110.JPG IMG_0112.JPG

]]>https://waltonsdev.nodebb.com/post/37274https://waltonsdev.nodebb.com/post/37274Tue, 11 May 2021 03:33:12 GMT