Did you ever get an update on all this Jon?
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.
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!
Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.