• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Featured Daveomak hams

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
19,791
4,211
Joined May 12, 2011
The Hams should be great. DAVE has his technique nailed down!

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

SmokinEdge

Smoking Fanatic
SMF Premier Member
412
276
Joined Jan 18, 2020
The Hams should be great. DAVE has his technique nailed down!

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

thirdeye

Master of the Pit
SMF Premier Member
1,317
1,304
Joined Dec 1, 2019
I put mine in the smoke at 0230. Outdoor temp is 14*F, so it's a perfect day.
 

Brokenhandle

Master of the Pit
★ Lifetime Premier ★
2,265
1,408
Joined Nov 9, 2019
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
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
19,791
4,211
Joined May 12, 2011
Thanks all for the links...JJ
 

zwiller

Master of the Pit
OTBS Member
2,259
896
Joined Nov 16, 2016
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.
 

thirdeye

Master of the Pit
SMF Premier Member
1,317
1,304
Joined Dec 1, 2019
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

Smoking Fanatic
SMF Premier Member
412
276
Joined Jan 18, 2020
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.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.