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too late to smoke ham?

post #1 of 2
Thread Starter 
I started my dry cured country ham in August (Q-view on previous post) and its been hanging since then. I haven't applied any smoke to it so far, and wondered if it's too late to do so. It's lost about 25% of its weight, so it still has a way to go before I cut into it. Any words of wisdom from you more experienced"ham'ers" out there?
post #2 of 2

Hello.  I wish I was one of those experience "hammers".  Maybe my bump will get you some answers.  Just thinking:  Since that ham is drying from the outside in there should now be a pretty thick dry layer on the outside.  I'm not sure the smoke would penetrate.  Is there some reason you didn't smoke it before the drying process?  Just rambling but maybe this will get you some answers.  Good luck.

Danny

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