With a lot of help from a friend

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alan123

Fire Starter
Original poster
Jul 22, 2015
47
22
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
 
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Reactions: dirtsailor2003
A123, nice job !!!!
points.gif
 
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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