hiya, guys. i'm susie from new mexico. i just joined.
been smoking for a while but only brined stuff, never cured with nitrates.
got me a fresh ham [leg of pork] cut in half. i'm gonna use something close to pop's cure, but i want this for xmas.
he says 30 days. i can do 8 or 9.
should i double up the pink salt or something?
also, i've read smoke times between 30 minutes/lb to one hour/lb. i really need to know if it will take an hour/lb at 225, because ifso i gotta start the nite before.
any help would be appreciated.