Sweetheart Ham
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- Beginner
- Posts: 34
- Joined: Fri Jan 20, 2017 02:20
- Location: California
Fusion-
It took me a long time to figure out smoking, this site was a great help. You just need a wisp of smoke - not heavy smoke that will overpower. Take it slow, gradually increasing the temp, never try to rush. I use an amazin also in a small box type smoker.
Stephan, that was a loin. It was also overcooked as I left it it the sous vide for 12 hours, I forgot to take is out before going to bed. Very tender but a little dry.
It took me a long time to figure out smoking, this site was a great help. You just need a wisp of smoke - not heavy smoke that will overpower. Take it slow, gradually increasing the temp, never try to rush. I use an amazin also in a small box type smoker.
Stephan, that was a loin. It was also overcooked as I left it it the sous vide for 12 hours, I forgot to take is out before going to bed. Very tender but a little dry.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
I didn't brine them at all though I'm sure they would have been better had I done so. Everyone loved it all the same. Instead of brining, after removal from the plastic from gluing I coated them heavily in spices and salt to form a crust almost, then put in the bag for sous vide and after checking my notes I see I did these at 141F for 5-6 hours. Theoretically at this temp you will achieve a 7log10 lethality in 27 minutes but to be safe I added the extra time to err on caution. I think it would have been ready in four but I'm still trying to get a handle on the timing. I read somewhere that you have about 4 hours or so before the meat starts breaking down after it hits its target. (I'm new to this though)
I think brining would have been better but I didn't want to fiddle with the meat too much since I'm new to this glue thing too. But it does goes to show the effect temperature has on the meat fibers because this stuff is amazingly moist. I will definitely be doing more of this because it shows much promise.
I think brining would have been better but I didn't want to fiddle with the meat too much since I'm new to this glue thing too. But it does goes to show the effect temperature has on the meat fibers because this stuff is amazingly moist. I will definitely be doing more of this because it shows much promise.
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- Beginner
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- Location: north dakota
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Yes and no. Salmonella will die after experiencing a temp of something like 165F for 1 second so this is why the USDA tells you to cook to this temperature.charcoal junkie wrote:Isnt 145° too low an internal temp for chicken?
However, salmonella is also killed at 136F when its subjected to this temp for 68.4 minutes - but you wouldn't like. At 145F salmonella will die in 9.2 minutes. 140F it takes 27.5 minutes.
This is the beauty of cooking chicken sous vide because once you pass the 150F mark your proteins begin breaking down and once you hit 160F chicken breast becomes the stringy mess which I can't tolerate. Cooked to 145F it is beautiful and has the texture of a canned or processed ham and its moist because it retains nearly all of its moisture.
Essentially you are pasteurizing the meat and cooking to a lower temp which keeps the meat structure in place.
Here is a good link that can explain it better than me. The difference in chicken cooked this way is remarkable.
http://www.seriouseats.com/2015/07/the- ... reast.html
This is the Equilibrium cure that pretty much replicates Butterbeans original recipe that is brined ( http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham )
When un-enhanced loins went on sale last month for .99¢ lb I could not resist
Sweetheart Ham
Equilibrium Cure
Enough Rub for 10 lbs.
White sugar 50 grams
Brown Sugar 50 grams
Red Pepper Flakes 1 Tbsp.
Black Pepper 1 tsp
Fennel cracked 1 tsp
Thyme 1 tsp
Ground Bay Leaf 1tsp
Onion Powder 1 tsp
Garlic Powder 1 tsp
Salt 2.7% .027
Cure #1 .25% .0025
Cure in fridge for 2-3 weeks
Apply smoke for 3 hrs. at 130, poach to an internal temp of 154. OR sous-vide for 6 hrs. at 145
When un-enhanced loins went on sale last month for .99¢ lb I could not resist
Sweetheart Ham
Equilibrium Cure
Enough Rub for 10 lbs.
White sugar 50 grams
Brown Sugar 50 grams
Red Pepper Flakes 1 Tbsp.
Black Pepper 1 tsp
Fennel cracked 1 tsp
Thyme 1 tsp
Ground Bay Leaf 1tsp
Onion Powder 1 tsp
Garlic Powder 1 tsp
Salt 2.7% .027
Cure #1 .25% .0025
Cure in fridge for 2-3 weeks
Apply smoke for 3 hrs. at 130, poach to an internal temp of 154. OR sous-vide for 6 hrs. at 145