- 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
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