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Fresh ham steaks

post #1 of 3
Thread Starter 

I've got some fresh ham steaks from a hog we had butchered. I tried rubbing and smoking at 225 until it hit 150 internal temp.  They weren't too bad.  Any other tips or suggestions?  

post #2 of 3

Play with your rub and find out what you like.......take notes and tweek it Till you love it.....then tweek it some more.

Happy smoken.

David

post #3 of 3
Welcome porter! Search the site and get ideas. There is no one right way to smoke meat. Find the flavors that are right for you. To begin, start a 'smoke log' . Write down every thing you use and how you did it as well as the results. This will help you decide what to change for the next smoke. Be sure to keep posting and you will get ideas from the forum as well. Mike
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