I'm searching for other SMF opinions.
I am near the end of wet brining two pork hams using Pops recipe. (I just love that brine) The hams are 10lbs a peice.
I have always smoked/cooked my freshly brined hams until they are done, then packaged, ate or froze. However, this time I am deeply considering cold smoking four to five hours daily for 3 to 4 days, then wrapping and freezing. My theory is to cook it later when it's thawed. I have alot of fresh hams to process this winter. They are wrapped and froze right now. I butchered two big pigs in early December.
Any insight on cold smoking these? Or should I smoke/cook them till done and package like I've always done?
Thanks fellow SMF members.
Jodie
I am near the end of wet brining two pork hams using Pops recipe. (I just love that brine) The hams are 10lbs a peice.
I have always smoked/cooked my freshly brined hams until they are done, then packaged, ate or froze. However, this time I am deeply considering cold smoking four to five hours daily for 3 to 4 days, then wrapping and freezing. My theory is to cook it later when it's thawed. I have alot of fresh hams to process this winter. They are wrapped and froze right now. I butchered two big pigs in early December.
Any insight on cold smoking these? Or should I smoke/cook them till done and package like I've always done?
Thanks fellow SMF members.
Jodie
