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Christmas ham

post #1 of 3
Thread Starter 
Hiya, I have bought an 8 pound joint of pork leg, bone in. The plan is to cure it using salt, sugar and cure #2 for 14 days or so. I then plan to cold smoke it and hang it in a cool place to dry.

Questions;
How long to smoke?
What sort of wood?
Can it hang for 4 weeks before cooking?

Any help and advice greatly appreciated

Thanks.
post #2 of 3
I'd probably point you in the direction of Pop's brine due to your short time frame.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

To do a traditional ham this would be the process is follow:

http://www.smokingmeatforums.com/t/134415/country-cured-ham-from-go-to-show-q-view-updated-6-10-13
post #3 of 3
Thread Starter 
Thank you, very useful :-P
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