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Cold smoked ham

post #1 of 4
Thread Starter 
I cured a 6 pound wild pork hindquarter on Pops brine for a total of 22 days and cold smoked it at a temp of 100.It stayed in the smoker for 7 hours will it be ok?
I changed the brine at the half way point and injected it bowth times.
post #2 of 4

It should be fine. Remember you will still have to cook it.

Happy smoken.

David

post #3 of 4

You should track the temp. to 165*F with a probe type therm.

 

Have fun and . . .

post #4 of 4
Thread Starter 
I plan on putting it back in the smoker Thursday morning for a few more hours.Then putting it in the oven to finish cooking it.
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