Jo has been very helpful and gracious with sharing some of his knowledge when it comes to my new hobby of sausage making and smoking meats. I just wanted to say thanks Jo and here is my latest project a Pork loin ham.
Pork loin into a brine for a few days.
Out the brine out of a water bath with a rub down and tucked into a vacuum sealed bag and back to the fridge for a few more days.
Into the smoker for a few hours.....I stole the design from Jo.. :hide:
Out of the smoker back in the fridge to rest overnight
Two hams to be froze for future use, one ham sliced into sandwich meat and ham steaks
And finally what it's all about....... Sky I forgot the radishes but remembered the cheese. Thanks again Jo for all your help the last couple of years. Alan :tiphat:
Pork loin into a brine for a few days.
Out the brine out of a water bath with a rub down and tucked into a vacuum sealed bag and back to the fridge for a few more days.
Into the smoker for a few hours.....I stole the design from Jo.. :hide:
Out of the smoker back in the fridge to rest overnight
Two hams to be froze for future use, one ham sliced into sandwich meat and ham steaks
And finally what it's all about....... Sky I forgot the radishes but remembered the cheese. Thanks again Jo for all your help the last couple of years. Alan :tiphat:
