Sweetheart Ham

Fusion5567
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Post by Fusion5567 » Fri Feb 03, 2017 03:59

Looks good Bob K, much better than mine

Some day mine will be good, thats why im here, to learn but im happy with my first try.
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StefanS
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Post by StefanS » Fri Feb 03, 2017 04:01

BobK - it is pork loin or ham?
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Bob K
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Post by Bob K » Fri Feb 03, 2017 13:02

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. :oops: Very tender but a little dry.
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Butterbean
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Post by Butterbean » Fri Feb 03, 2017 15:01

That looks good Bob. I haven't tried this ham sous vide yet but I think I'll give it a go next time. Have you tried cooking to 145F in sous vide? I've been having a lot of good results at this temp. Even with chicken. Chicken marvelous done at this temp.
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Bob K
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Post by Bob K » Fri Feb 03, 2017 15:23

Thanks! Not yet but a good idea. I cook pork loin chops at 134F. Have not tried chicken yet.
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Butterbean
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Post by Butterbean » Fri Feb 03, 2017 17:20

I was playing around with it and found some huge chicken breasts on sale. Glued them together and cooked sous vide to 145F. These were a big hit.

They were so juicy and tender. I normally don't care for chicken breasts but these I'll make an exception for.

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Bob K
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Post by Bob K » Fri Feb 03, 2017 18:13

Looks great! Did you brine them (salt water solution - not cure), and how long did they cook?
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Butterbean
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Post by Butterbean » Fri Feb 03, 2017 18:37

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.
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Post by charcoal junkie » Tue Feb 21, 2017 22:28

Butterbean wrote:I was playing around with it and found some huge chicken breasts on sale. Glued them together and cooked sous vide to 145F. These were a big hit.

They were so juicy and tender. I normally don't care for chicken breasts but these I'll make an exception for.

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Isnt 145° too low an internal temp for chicken?
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Butterbean
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Post by Butterbean » Tue Feb 21, 2017 22:53

charcoal junkie wrote:
Butterbean wrote:I was playing around with it and found some huge chicken breasts on sale. Glued them together and cooked sous vide to 145F. These were a big hit.

They were so juicy and tender. I normally don't care for chicken breasts but these I'll make an exception for.

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Isnt 145° too low an internal temp for chicken?
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.

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
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Post by Bob K » Sun Dec 17, 2017 15:18

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 :lol:

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

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Post by fatboyz » Sun Dec 17, 2017 16:20

I've got some loins from my recent hog kill that I wanted to make back bacon. but I think this will be what I do with them.
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Post by redzed » Sun Dec 17, 2017 17:46

Looks good Bob, in fact I picked up several half loins yesterday (at Walmart Image) I was going to use the meat for mixing with venison, but I'll do one using your recipe. The only thing that I'll do different is to poach it to an IT of 140.
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