Quote:
Originally Posted by phatch  A big question has been ignored.
Do you want to hot or cold smoke this ham?
The advice given above applies most to the hot smoked version. This will not be much like a commercial ham of either the wet or dry cured varieties.
So to me, the big question is what to you want your result to be like?
Wet cured ham?
A dry cured "Virginia" style ham?
A cured smoked pork roast (which is where the advice above is leading)
Phil |
Good points Phil. Excellent.
Gone -- "Cold smoked" means smoking for as long as several days at temperatures below 100F. "Hot smoked" means smoking for up to 12 hours (about) at temperatures above 200F.
I assumed "hot smoked" because that's the kind of equipment I have and that's the way I do ... which was dumb.
So.... what is it?
Dum de dum dum,
BDL