So after the ham is cured, tested and no bone sour detected, smoked, bagged and hung.
I keep reading and realize it takes good air circulation to evaporate or dry the ham. Does the drying effect a cooler/reefer's ability to achieve the same effect as hanging in the smoke house? Is the reefer a slower dehydrator or is it about the same.
Basically does it change anything in the drying process to leave it in the cooler?
I have two home refrigerators, and a beer reefer and a now a meat reefer. I should have room.