lunch meat

rangerdfMember

I seem to go thru a lot of lunch meat. Since I got my slicer I have been buying the hams that come in blocks or sometimes they look kind of like a football. They are all precooked and I would guess pressed. Same with turkey. I like them, as is, but I was thinking of trying to get more smoke flavor into them. Anyone like to comment? I'm wondering if it would penetrate much? Take them up to about 140 145 or so.

3/30/104:30 PM

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tomMember

You can lay some extra smoke on,some products.

You can also dry out a little of the injected salt water.

Sometimes it helps concentrate the flavor,and sometimes the original maker may have gotten it just right.

Experience is usually the best /quickest teacher.Let us know.

3/30/106:40 PM

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maxqMember

What Tom said.

You don't say what type of smoker you have but I'd set the temp for max smoke, minimum heat.

3/30/108:00 PM

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