How to Cook a Ham - Cured Whole Muscle Meat 105
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jcbar Yes, the amount of those additives is based on the weight of the meat, not the amount of what you are injecting
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Thank you!
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The directions listed above call for a 10% pump of green weight. The You Tube video Austin indicates a 20% pump of green weight.
Is it 10% or 20% of pump? -
TomKat1962 It is 10% pump. We think there was a change made in the cure in the last few years. it will say directly on the bag to “Use 2 lb of cure to each gallon of water for a 10% pump”
Here is a link to the product. I will talk to Austin about taking that other video down https://www.waltonsinc.com/country-brown-sugar-cure
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If a ham is split into a butt and shank portion does it still need to be injected prior to picking or will the cure still gas out to soon
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Joe Christy on last edited by YooperDog
Joe Christy Are you talking about a shoulder and a butt or a ham and a hock? On larger cuts the meat is so thick that you want to get the pickle/cure down to the bone. How long do you have to cure it? If memory serves me you will get about a 1/4" of penetration per day, injection reduces your time line.
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If you cut a whole ham in half you have a butt half and a shank half. Take any center cut ham slices off either than you have portions. I think that you will need to inject unless you dry cure and make old fashioned country style ham.
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Using a whole bone in and frozen, should I add a day to the time to account for the thaw time?
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to lholder on last edited by
lholder said in Cured Whole Muscle Meat 105 - Ham Basics:
Could the ham be hung and dried at this point without thermal processing to produce a country ham or prosciutto style?
No, the ham has too much water activity at that point. When dry curing you are not only curing the meat, but also dropping the moisture content to make the meat safe. I have used this method to make a shelf stable dry cured ham that I aged for 5 months before eating. The only reason I didn’t let it age the full 180 days was the wife complained that the cupboard smelled like a BBQ pit.
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What would be your recommendation for temps and times for smoking when the low temp on my smoker is 150 deg. Do I hold it there longer before bumping up the temp?
