Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you may not be able to execute some actions.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Ham questions

Meat Processing

B
Biscuit Team Orange last edited by

Dad brought over a couple fresh hams today. I have not looked yet, but he said they are bone in, about 7 pounds each. What is the best way to cure/cook these things???
Reply Quote 0
C 1 Reply Last reply
C
craigrice Power User last edited by @Biscuit

Biscuit look for the videos on whole muscle meats or type ham in the search it has been a topic lately
Reply Quote 2
1 Reply Last reply

Suggested Topics

B

Bologna question
Meat Processing • • bcompton53

5

0
Votes

5
Posts

111
Views

C

bcompton53 I would add 15-20% pork fat. I would also use sure gel over carrot fiber. And just one more option we use summer sausage seasoning for bologna and that is real good!
D

How to cure elk into ham
Meat Processing • • dennishoddy

2

0
Votes

2
Posts

2008
Views

dennishoddy You could either use a cover brine, or you could inject the tenderloins with a brine and cure. I’d recommend using the Country Brown Sugar Cure and it is definitely the most popular one to use too. That is a ham cure as well. If you do want to try a bacon cure, the most popular bacon cure is Blue Ribbon Maple Bacon. If you want to use a cover brine, just use 1lb of cure per 1 gallon of water to submerge and soak the tenderloin for 3-4 days in the refrigerator. At the end of 3-4 days, remove from the brine, rinse, and then you can proceed with smoking. Or, you could inject the loins. With injecting, you would want to use 2 lb of Country Brown Cure per 1 gallon of water. You can inject 10% of the total weight of the meat into loins with the cure solution. So if you have 10 lb of tenderloin, inject them with 1 lb of water mixed with 3.2 ounces of cure. After injecting, simply hold overnight in the fridge and then you can smoke and cook it the next day. You should be fine to use the same process for either the ham or bacon cure. Let us know if you have any more questions we can help with!
M

Mixing questions
Meat Processing • • mtnjim

2

0
Votes

2
Posts

374
Views

mtnjim You’ve probably already done all of this but just so it doesn’t go unanswered: Yes you can do that, I don’t like to when using Carrot Fiber though as it makes it a past and that can be a little harder to get mixed in with the meat. Absolutely can be done though and often is. It’s a choice between lesser evils really. 60 seconds might not get you perfect distribution but it will be good enough and it is is certainly better than doing it too long and having the encapsulation break and release the acid into the meat too early.
A

Snack Sticks Questions
Meat Processing • • Ace56

2

0
Votes

2
Posts

63
Views

C

i would recommend that you use pork butts to add some pork and pork fat it will give you a better consistency and flavor
B

Snack Stick Questions
Meat Processing • • Bobmead

16

0
Votes

16
Posts

4621
Views

Parksider Orvil Parksider is right on with how the dehydrators typically work. For temp and length of time in the oven, 170 to 200 degrees is as low as most ovens go, so as low of a temp in there as you can reach. Then, you want to hit an internal temp of 160 on snack sticks which will probably be several hours in the oven, really just depends on what size of snack sticks you’re making. Really small sticks may be 2-3 hours, or larger sticks could be 4-6 hours. Just throw in a thermometer probe, and when it hits 160, take them out and start cooling.

Ham questions

Suggested Topics

Bologna question
Meat Processing • • bcompton53

How to cure elk into ham
Meat Processing • • dennishoddy

Mixing questions
Meat Processing • • mtnjim

Snack Sticks Questions
Meat Processing • • Ace56

Snack Stick Questions
Meat Processing • • Bobmead

Online Users [See Full List]

Community Statistics

20
Online

13.5k
Users

2.8k
Topics

28.4k
Posts

About Meatgistics

Sponsored By:

Ham questions

Suggested Topics

Bologna question Meat Processing • • bcompton53

How to cure elk into ham Meat Processing • • dennishoddy

Mixing questions Meat Processing • • mtnjim

Snack Sticks Questions Meat Processing • • Ace56

Snack Stick Questions Meat Processing • • Bobmead

Online Users [See Full List]

Community Statistics

20Online

13.5kUsers

2.8kTopics

28.4kPosts

About Meatgistics

Sponsored By:

Bologna question
Meat Processing • • bcompton53

How to cure elk into ham
Meat Processing • • dennishoddy

Mixing questions
Meat Processing • • mtnjim

Snack Sticks Questions
Meat Processing • • Ace56

Snack Stick Questions
Meat Processing • • Bobmead

20
Online

13.5k
Users

2.8k
Topics

28.4k
Posts