Quote:
Originally Posted by Pixel Shooter
If your going to post pics of delicious results, how about giving us the process and recipe's in what you used so we learn hence the reason for the thread
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Sorry I wanted this to be sticky and did not have time for recipes when I've posted pictures.
I found learning about processing meat, that food safety is very important and at first I was concerned with adding too much of nitrates as different recipes vary slightly.
I have developed chart for mixing my wet brine to stay safe, using this brine meat will have 200 ppm nitrates or less.
I use digital kitchen scale accurate to 1 gram ( CT on special 9.99, Costco 19.99)
I use this formula for Hams (would use it for Bear as well) and Canadian Bacon
Formula is for 1 kg of meat ( 1000 grams )
Water 400 mls
Pickling salt by weight 30 grams
Cure no1 ( 5% Nitrates ) 4 grams
Brown sugar 3 grams
example
5 kg meat
take 5x400mls water =2000 mls or 2 Liter
add pickling salt 5x30 gr = 150 grams
add #1 5% Cure 5x4 gr= 20 grams
add Brown sugar 5x3 gr = 15 grams.
Instructions
1. combine water, salt, Cure #1 and sugar together.
2. Immerse ham in pickle for 10-14 days at refrigerator temperature. Overhaul (turn around) hams every few days. Canadian Bacon 5-8 days.
3. Soak for 3 hours in cold running water. Rinse in lukewarm water (86 - 104º F, 30 - 40º C), using a brush to clean the surface.
4. Hang or place on a screen for 12 - 24 hours to dry (in fridge)
5. Stuff in netting or use butcher twine.
6. Smoke with warm smoke (86 - 104º F, 30 - 40º C), for 4 hours until skin develops light yellow - light brown color.
7. Insert ham into boiling water and keep boiling for 15 minutes. This will seal juices inside your ham. Lower water temperature to (176-180º F, 80-82º C) and continue cooking until the internal meat temperature becomes 154-158º F, 68-70º C. A rule of thumb calls for 50 minutes cooking for 1 kg of ham.
8. Place on shelves/screens to cool down.
9. Keep refrigerated.
Pork Hams
First attempt at WT Deer Ham. Looks good and was very good.
That's better post.