Daveomak hams

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SmokinEdge

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Jan 18, 2020
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Doing 4 hams with Daveomak recipe. Going in the smokehouse tomorrow morning.

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

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