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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.

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

Any help and advice greatly appreciated

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


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

post #3 of 3
Thread Starter 
Thank you, very useful :-P
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