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Gonna try some ham and bacon

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philcott

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Alright friends, I gonna try making some ham and bacon using Stuffers ham and bacon cure.

These are the directions:

Part1 = 4.24kg; Part2 = 0.39kg

FOR HAM: Dissolve full bag of part1 and part2, in 5 gallons of water.
-Inject 15 - 20% by weight, allow curing in the pickle
for 2 days or tumble it.

FOR BACON: Disolve full bag of part1 and part2, in 5 gallons of water.
-Inject 12% by weight, allow curing in the pickle for 2 days

5 gallons equals 22.8 litres

for soaking allow 1.5 days per inch thickness

1st off, I won't be using 5 gallons of water as I'm doing up 4 small hams of about 3 lbs each and 1 smaller side of pork belly for my first try with this stuff.

Questions I have.

I have an injector so I'll be taking some of the cure and injecting it into the meat. For a 3 lb ham I take it the recipe calls for about .5 lbs of liquid to be squirted evenly into the meat. That's 17.5% X 3 = .525lbs. I'll use a similar calculation for the bacon.

The recipe then says "allow curing in the pickle for 2 days". Would you take that to mean putting more of the cure solution into a container along with the meat and place in the fridge for 2 days? That is how I think it reads. Other wise you would only have the cure that is injected.

That is all the instruction from Stuffers. I think at that point i'd pull the meat, pat it dry and let come to room temp, put it in the smoker (hickory or mesquite pucks) for maybe 2 to 3 hours on cold smoke then bring the temp up to 220F and smoke another 2 hours keeping the meat in the smoker until I get an internal temp of 155 to 160.

For you smokers that have done much more than I have does this sound about right?

Thanks.
 

Bow Walker

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I haven't smoked anything Phil, but I do know about curing. You are correct in assuming that you should put the meat into more of the curing/pickling solution before putting it in the fridge. Otherwise the meat will only dry out on the outside and not get cured properly.

It's called a cover pickle and it really helps to cure the meat evenly.
 
Thread starter #3

philcott

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The brine is all mixed up and cooling down. I'll get up a bit earlier in the morning to inject and get the meat soaking. Will soak for two days then rinse it off, pat it dry then I'm gonna try cold smoking for two hours before turning the heat on to get the meat up to 160. It should be smelling good around my place Saturday morning.
 
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philcott

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I got up this morn' at 4:45 to inject the hams and bacon. It went well considering I was half asleep while injecting.

The meat will rest in the brine till Saturday morning with a number of turnovers taking place between then and now.
 
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philcott

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So I tried to post on the weekend but my tablet didn't allow me to reduce the size of the photos so here goes now.

I took the meat out the brine and soaked it in water for another 2 hours to reduce some of the saltiness.

The meat then gets rinsed off, patted dry and blown with a small fan to make it tacky.

28951744_10155999880075610_4453101019932037414_n.jpg

Lightly seasoned and racked up in the Bradley smoker

28959364_10155999881965610_4075448315893321607_n.jpg

Cold smoke attachment hooked up, pucks in for 2 hours of cold smoke then I'll turn on the heat and start the rise to 150F for one of the hams and the bacon. The other hams will be glazed and brought up to 165F and will be ready to eat. The reason I cold smoked it first is I read the smoke flavour goes deeper into the meat when cold smoked. Thought I'd try that.

29025417_10155999887660610_6187715799095082023_n.jpg

Smoker is working just fine.

29067189_10155999888385610_1506332349347747295_n.jpg

The first of two slabs of bacon came out. Damn it smells good and my fingers tasted might fine.

29026273_10156000764200610_3302451368084737556_n.jpg
 
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Thread starter #8

philcott

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It turned out pretty good for my first time though I think I'd take them out of the brine a little sooner and use larger pieces next time. These are good but a wee bit in the salty side.

The ham that I took up to 165F was eaten Sunday. The other three will sit in the fridge for 2 days to allow time to set into the meat.

Nice and pink on the inside.

29063138_10156003605235610_1381250260406112477_n.jpg
 
Last edited:

Dru

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oh my goodness Phil!
that's all I got to say! wow.... looks really good...

Part 1 part 2?
whats that? Pink salt? where did you get it
 
Thread starter #12

philcott

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Dru, i had Ed George pick me up a package of ham and bacon bring from Stuffers that he gave to me at Fear no Deer's gathering. I'm pretty sure the part one is mostly salt and the part two is the cure. It was pretty easy to do.

Oh, I'll sent you a PM regarding pork for the fall
 

Dru

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thanks Phil!

what you did actually looks like what its supposed to. ham looks like ham and the bacon looks like bacon....
 

Dru

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Chris, Its one of the most satisfying things a guy can build!
last time I made a sweet maple bacon.... Next time I want to do something like what Phil has done here..... but the math %'ages might mess me up lol...
I don't math I only ballistic
 

Bow Walker

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There are some uncommon flavors for bacon these days...

  1. Ghost Pepper bacon
  2. Habanero Pepper bacon
  3. Dry Cured bacon
  4. Sea Salt and Honey bacon
Just to name a few. But one that I might like to try would be the regular ole table pepper flavored bacon.
 

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