Green Ham

I started using a new technique that I call a daveomak ham after the man that developed it in the summer of 2020 and I have used it on shoulder picnics, shoulder butts, and pork loins. I have not used it on a rear leg ham, only because I have not found one yet. A buddy has done two rear leg hams, I just don't have any photos.

This recipe/technique is one of the few curing recipes that I have not tweaked, other than some cold smoking times. At Dave's suggestion I tried it as written and we love the end result. It is designed with food safety in mind with respect to the phosphate and Cure #1. The method is solid and makes some of the best ham I have ever cured. The chart puts the salt percentage around 2% (that could be adjusted) and the Cure #1 at 156 ppm.



It does require the use of Cure #1, AmesPhos, canning salt, sugar, and Kitchen Basics vegetable stock. You will need an injector with a long needle as rear hams need shooting all around the bone to prevent bone sour, and then on a 1" grid to cure the meat. Here is a thread from last year with a ton of photos. If you decide to do this I will certainly walk you through the process. You could always buy a pork loin or a pork butt and test it out using that first.

https://www.bbq-brethren.com/forum/showthread.php?t=284106&highlight=ham

Where can I get the AmesPhos?

SMOKE FREAK said:

Where can I get the AmesPhos?

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The late Joe Ames is the guy behind the development of the FAB competition injections.... Fab-B, Fab-C and Fab-P which have phosphates. AmesPhos is touted as a very high quality form of STTP, and since so little is needed in most applications, I trust it.

http://store.theingredientstore.com/amesphos.aspx

I know.... it's a chemical. But so is sodium nitrite. Read the label on certain store bought hams, they have phosphates. When you make your own, YOU are in control.

Thanks.
I have no problem with phosphates when used properly.

I use a phosphate brine alot. Some folks cringe at the thought. It works.

SMOKE FREAK said:

Thanks.
I have no problem with phosphates when used properly.

I use a phosphate brine alot. Some folks cringe at the thought. It works.

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Science is a good thing. Like the year I decided to move away from that pesky charcoal in my BGE.... no issues..... other than that 3rd eye.

Well that explains alot :shocked:

lazyjacres said:

Back in the earlier days of competition BBQ, FAB was the hot commodity. I'm very familiar with it.
I'll look into this brine, sounds interesting.

Thanks

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I don't know why I haven't gotten around to doing a full write-up on this method, it's very easy. I cure my roasts in the 2.5 gallon bags. A 5 gallon bucket brine bag would likely work for a rear leg hem. I'm sending some info via PM.