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With a lot of help from a friend

alan123

Fire Starter
36
18
Joined Jul 22, 2015
I've been making sausage and smoking meats for about two years. I have, what I consider to be, a very good internet friend who has become a sort of mentor to me. with his help the last couple of years I slam dunked a true loin ham.

In the brine for a few days.

http://s4.photobucket.com/user/hort828/media/image_zpspspjhgbs.jpeg.html

Out of the brine, in a water bath, dried and applied the rub, vacuum sealed and back in the fridge for a few more days

http://s4.photobucket.com/user/hort828/media/image_zpsyglgv5ld.jpeg.html

Into my low budget smoker with a mix of cherry and apple for a few hours to an INT of 155.

http://s4.photobucket.com/user/hort828/media/image_zpshizpcwou.jpeg.html

Out of the smoker just before a foil wrap to rest overnight

http://s4.photobucket.com/user/hort828/media/image_zpsunjr3ju8.jpeg.html

Two hams to vacuum seal and freeze one sliced into sandwich meat and ham steaks

http://s4.photobucket.com/user/hort828/media/image_zpsbd4478p2.jpeg.html

And the best part of the project , thanks for looking

http://s4.photobucket.com/user/hort828/media/image_zps5amuewhf.jpeg.html
 

david what

Fire Starter
35
14
Joined Nov 23, 2015
Primeaux, if wanting to post from a Droid phone, scroll to bottom center and hit Desktop, then you can post a new thread from there. That's the way I do it
 

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