Blue Ribbon Boneless Ham

1800 Riverway Drive, Pekin, Illinois 61554 • Phone: 309.347.1221 Fax: 309.347.9086
Boneless Ham
Ingredients:
Cured with water, salt, cane and maple sugar, sodium nitrite, sodium erythorbate
Meat Block:
100 lbs. Fresh Bone-in Hams (not frozen)
Additives:
2 lbs Blue Ribbon Maple Cure #0400029
.054 lbs Sodium Erythorbate #0700139
14 lbs. Ice Cold Water (33°F to 38°F)
Process:
Dissolve all the above ingredients in the ice cold water. Pump hams 15% of green weight.
Bone:
Separate ham muscle into three pieces at the seams. Remove all connective tissue, and
score inside of muscles (not deep).
Tumble:
Place boneless ham in tumbler and pull a 21” vacuum. Tumble at 6 RPM for 3 to 4 hours.
Net:
Presoak nets in a casing release agent. Reform the three muscles and stuff into netting.
Hang and Smoke. (Do Not Rinse Off Meat)
Smoke:
Dry Bulb
120°F
120°F
135°F
150°F
165°F
165°F
180°F
Wet Bulb
90°F
90°F
110°F
123°F
0°F
150°F
170°F
R/H*
30%
30%
45%
45%
0%
65%
80%
Smoke
Off
On
On
On
Off
Off
Off
Off
Off
Off
Off
Time
1 hour
1 hour
2 hour
2 hour
15 Minutes
2 hour
until internal
temperature of
158°F
45 minutes
Shower
Off
Off
Off
Off
Off
Off
Off
On
*Relative Humidity
Cool:
Remove from smokehouse and cool at room temperature for 2 hours.
Continue cooling based on FSIS Appendix B.
Legendary Quality, Royal Flavor

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