Do I trim the skin/fat before smoking or wait until it's finished to trim it off?
How long (time) do I smoke the 14lb ham? I've heard cook to internal temp of 160.
Any other pointers for a rookie would be greatly appreciated.
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Dirtsailor has you covered on the smoking. You can also do a search and find lots of
Well I called the butcher today to verify how they cured their hams. I'm glad I called because I had just assumed it was only brine cured. As it turns out it is brine, sugar and smoke cured to about 125. The butcher said I should only have to heat the ham and not cook it. I think I'll now search for preparatory tips.....rubs, woods etc.
Sounds like you have a good canidate for a double smoked ham: