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Ham questions

Meat Processing

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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???
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craigrice Power User Canning Team Orange Regular Contributors 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
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venison ham
Meat Processing • • doc_craig

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I do cured venison hams as well. Very good, nothing like a pork ham, closer to tasting like corned beef than tasting like ham. Same as a pork ham, so I’m curious to see the OP’s recipe.
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Meat Processing • • astrawderman

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Jonathon

Actually, I think the poster was asking if you follow the same rinsing protocol with injecting as with pickling. Your video starts off with talking about the injecting method, then switches to the pickling method and the rinsing that must be done. Do you have to rinse as well when injecting, or do you go right to the smoker with it?
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Snack Stick Questions
Meat Processing • • Bobmead

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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.
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ham curing
Meat Processing • • cbherrjr

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This is our experience so dont take it as a rule. On Hams even with Sodium Erythorbate we still hold a min of 3 days. We have found with human error you can still get uncured spots with anything less. I would assume that if you Artery pump that you would have better results than the stitch pump we do. Bacons we can get away with a vacuum tumble and overnight hold.
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Snack stick question!
Meat Processing • • MikesMeats

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MikesMeats A ratio of 2 qts to 25 lb of meat will make stuffing a lot easier. The first time I used that much water I was concerned that I had measured something incorrectly because it was almost soupy but in the end, it stuffed wonderfully and the finished product had a good consistency!

Ham questions

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Meat Processing • • doc_craig

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Ham questions

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venison ham Meat Processing • • doc_craig

A Few Bacon Questions! Meat Processing • • astrawderman

Snack Stick Questions Meat Processing • • Bobmead

ham curing Meat Processing • • cbherrjr

Snack stick question! Meat Processing • • MikesMeats

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About Meatgistics

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venison ham
Meat Processing • • doc_craig

A Few Bacon Questions!
Meat Processing • • astrawderman

Snack Stick Questions
Meat Processing • • Bobmead

ham curing
Meat Processing • • cbherrjr

Snack stick question!
Meat Processing • • MikesMeats

22
Online

15.0k
Users

3.2k
Topics

33.9k
Posts