Daveomak hams

[SmokinEdge]

Doing 4 hams with Daveomak recipe. Going in the smokehouse tomorrow morning.

 

[thirdeye]

Tomorrow..., I'm smoking 4 loins I've cured with the daveomak injectable ham method to give to friends for Thanksgiving. Two are first responders, and two are families that won't have a large Thanksgiving gathering this year. I would expect your results to be awesome.

 

[Brokenhandle]

Have a fresh ham in freezer, planning on following Dave's method... sttp just arrived yesterday. Glad I'm not the only one that gets their feet in pics! Looking forward to finished pics.

Ryan

 

[chef jimmyj]

The Hams should be great. DAVE has his technique nailed down!

@Brokenhandle and anyone else...Where is a good source for the Phosphate? Please provide a Link. Thanks...JJ

 

[SmokinEdge]

The Hams should be great. DAVE has his technique nailed down!

@Brokenhandle and anyone else...Where is a good source for the Phosphate? Please provide a Link. Thanks...JJ

Sodium Tripolyphosphate - Craft Butchers' Pantry

butcherspantry.com

 

[SmokinEdge]

24# of ham settled in for the ride.

 

[thirdeye]

The Hams should be great. DAVE has his technique nailed down!

@Brokenhandle and anyone else...Where is a good source for the Phosphate? Please provide a Link. Thanks...JJ

Google 'AmesPhos' it's sold by The Ingredient Store. Joe Ames is the guy that developed the Fab line of injections.

 

[thirdeye]

I put mine in the smoke at 0230. Outdoor temp is 14*F, so it's a perfect day.

 

[zwiller]

Got mine at BP. https://www.butcher-packer.com/inde...id=760&zenid=ecf2035d0c744205a580e6d7178f0cf4

Great minds think alike. "Omak style" loin 12hrs on beech at 100F yesterday:

 

[Brokenhandle]

Got minhttps://www.amazon.com/gp/slredirect/picassoRedirect.html/ref=pa_sp_atf_aps_sr_pg1_1?ie=UTF8&adId=A0524795NKHY3YDSFXTW&url=%2FEASTCHEM-Powder-Sodium-Tripolyphosphate-NO-%25EF%25BC%259A7758-29-4%25EF%25BC%25881%2Fdp%2FB072TTNM5M%2Fref%3Dsr_1_2_sspa%3Fdchild%3D1%26keywords%3Dfood%2Bgrade%2Bsodium%2Btripolyphosphate%26qid%3D1606063699%26sr%3D8-2-spons%26psc%3D1&qualifier=1606063699&id=8740058499255768&widgetName=sp_atfe from amazon

Hope this works. Free shipping for prime members

Ryan

 

[Brokenhandle]

ok, that didn't work so well

Ryan

 

[Brokenhandle]

Amazon.com : food grade sodium tripolyphosphate

Try this again!

Ryan

 

[chef jimmyj]

Thanks all for the links...JJ

 

[thirdeye]

Got mine at BP. https://www.butcher-packer.com/inde...id=760&zenid=ecf2035d0c744205a580e6d7178f0cf4

Great minds think alike. "Omak style" loin 12hrs on beech at 100F yesterday:

View attachment 471948

Are you doing a hot smoke finish (or oven)? If not what is your final internal. Here are the daveomak loins I'm smoking today at 9 hours in.

 

[SmokinEdge]

Thanks all for the links...JJ

Butcher Packer also Chef JJ

https://www.butcher-packer.com/index.php?main_page=product_info&cPath=2_215&products_id=760

 

[zwiller]

Are you doing a hot smoke finish (or oven)? If not what is your final internal. Here are the daveomak loins I'm smoking today at 9 hours in.

Trying sous vide to finish for the first time to see how close I come to store bought lunch meat. Have it set for 140F and going 1 hour followed by cold bath.

How long you running? Was contemplating another 12hrs of smoke for 24hrs but will see how this one goes first.

 

[SmokinEdge]

Here is where we were at the 5hr mark.

 

[pc farmer]

Here is where we were at the 5hr mark.

View attachment 471985

Looking good.

 

[thirdeye]

Trying sous vide to finish for the first time to see how close I come to store bought lunch meat. Have it set for 140F and going 1 hour followed by cold bath.

How long you running? Was contemplating another 12hrs of smoke for 24hrs but will see how this one goes first.

So you are pasteurizing it . For the thickness are you sure an hour is long enough?

I'm at the 11th hour right now and my internal temp of the meat is 30°. My normal routine is 8 or 9 hours, then into my Big Chief for 2 hours which will usually take the internal to 100° or so. Then I like to use a convection oven at 170°, then 180° so the internal creeps up to 150°. That said I'll likely go at least 12 or 13 hours on today's batch, then hot smoke, then into the oven for the finish.

 

[SmokinEdge]

Thank you all for the likes and mentions. I appreciate it a bunch.
7hrs in and IT is ~124. Going for a finish at 10hrs and IT of 150* maintaining a smoker temp of ~170* these are short smoked hams since my war department doesn’t like too much smoke, but still have smoke taste. The rest are going to friends for TG. Thanks again for looking. Will have the final in a few more hours.