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boneless ham

Meat Processing

J
Jodell last edited by

I wanted to make a boneless ham from a boneless leg of pork and wanted to know if i could use my waltons dry rub bacon cure and ham seasoning in lieu of waltons ham cure
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Fresh cured and smoked hams
Meat Processing • • jsboettcher

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RJ Adventures I would think that the cures are going to be too salty base on what they are designed to do. The Bacon Taste Boooster would help impact some flavor. There was discussions about the booster maybe Jonathon someone else here can help with that. If I was going to use a bacon cure for sausage/sticks I would like at the ones that are use to make a pickle. Anyone else out the to keep me honest?
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Meat Processing • • Biscuit

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Biscuit look for the videos on whole muscle meats or type ham in the search it has been a topic lately
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Salt cured country ham
Meat Processing • • aaronf

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I know this is and old post, but I have done this before and for educational purposes I want to answer the question. If by opaque you mean white that is what cooked salt cured pork looks like. If you want red/pink you must cure pork with cure # 1/2. The only reason Prosciutto is red/pink is because it is raw and not cooked, there is a reason pork is called the other white meat. If you did add cure # 1/2 and it didn’t cook as pink then then for what ever reason your cure didn’t penetrate the meat.
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Meat Processing • • Little Baby Teddy

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Got to try that too. Thanks
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Meat Processing • • wvhunter1965

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wvhunter1965
This is a recipe I use for making hams. It is pretty good. Use a 1/2 cup of tender quick to 4 cups of water to make a brine. Inject 1 oz of brine per 1 lb of meat. Rub 1 tbsp of sugar cure per 1 lb on the outside then refrigerate for 10 to 14 days. Then wash off excess salt with warm water. Then you can smoke and cook it or just plain cook it to an inside temp of 160 degrees. Very good with pork and pretty good with deer. Just have to remember deer is going to be different.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

boneless ham

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boneless ham

Suggested Topics

Fresh cured and smoked hams Meat Processing • • jsboettcher

Ham questions Meat Processing • • Biscuit

Salt cured country ham Meat Processing • • aaronf

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Venison Ham instructions Request Meat Processing • • wvhunter1965

Online Users [See Full List]

About Meatgistics

About Walton's

Community Statistics

13Online

18.4kUsers

4.9kTopics

81.7kPosts

Sponsored By:

Fresh cured and smoked hams
Meat Processing • • jsboettcher

Ham questions
Meat Processing • • Biscuit

Salt cured country ham
Meat Processing • • aaronf

Ham Meat Press
Meat Processing • • Little Baby Teddy

Venison Ham instructions Request
Meat Processing • • wvhunter1965

13
Online

18.4k
Users

4.9k
Topics

81.7k
Posts