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Cold smoking season 2014-2015: ham bones and hocks

post #1 of 4
Thread Starter 
These bones are from the legs I used for sausage (described here http://www.smokingmeatforums.com/t/175965/cold-smoking-season-2014-2015-pork-sausage#post_1307042)

post #2 of 4

A picture is worth a thousand words. How about a couple of words to tell us what is going on?

They do have a nice color.

Happy smoken.

David

post #3 of 4
Thread Starter 
Thank you David. Not much to say other than it was a supbar butchering job (by me).

They were wet cured for about two weeks. Let them hang until they got a bit of a shine. Then cold smoked about 30h in 4 days (with breaks): beech first two rounds, then beech+cherry.
post #4 of 4
Thread Starter 
One of them ready to go into a pot of chilli.
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