Doing 4 hams with Daveomak recipe. Going in the smokehouse tomorrow morning.
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.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
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.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
Thanks all for the links...JJ
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.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.